Food & Cooking Recipes Seasonal Recipes Spring Recipes Tomato and Artichoke Sauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 30, 2018 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients 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 Directions Squeeze juice from lemon into bowl of ice water; add lemon halves and artichoke hearts while preparing the rest. 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. Rate it Print