Tomato and artichoke sauce

By brenie_shydee

Ingredients

• 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 juliened basil
• freshly ground black pepper, to taste
• 1 cup Italian dry vermouth
• 5 tablespoons tomato sauce, (preferably homemade)
• 1/2 cup Homemade Chicken Stock

Details

Servings 4

Preparation

Step 1

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 saut ý ý, stirring for 5 minutes. Add vermouth, and cook for 2 minutes. Add tomato sauce and chicken stock. Cook until slightly reduced, about 5 minutes.