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Tomato and Artichoke Sauce

  • Servings: 4


  • 1 halved lemon
  • 4 thinly sliced large artichoke hearts
  • 1/4 cup extra-virgin olive oil
  • 2 minced large cloves garlic
  • Coarse salt, to taste
  • 1/4 teaspoon crushed red-pepper flakes
  • 1 tablespoon roughly chopped parsley
  • 2 tablespoons finely julienned basil
  • Freshly ground black pepper, to taste
  • 1 cup Italian dry vermouth
  • 5 tablespoons tomato sauce (preferably homemade)
  • 1/2 cup Homemade Chicken Stock


  1. Squeeze juice from lemon into bowl of ice water; add lemon halves and artichoke hearts while preparing the rest.

  2. In a large skillet over medium heat, add oil, garlic, and salt. Stir in red-pepper flakes, parsley, basil, salt, and black pepper, and saute, stirring for 5 minutes. Add vermouth, and cook for 2 minutes. Add tomato sauce and chicken stock. Cook until slightly reduced, about 5 minutes.

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