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 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
Preparation
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.
