No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Tomato and Artichoke Sauce

  • Servings: 4
Tomato and Artichoke Sauce


  • 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.

Related Topics