Tomato and Artichoke Sauce



  • 1 halved lemon

  • 4 thinly sliced large artichoke hearts

  • ¼ cup extra-virgin olive oil

  • 2 minced large cloves garlic

  • Coarse salt, to taste

  • ¼ 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)

  • ½ 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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