| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
|
1 |
servings |
INGREDIENTS
| 1 |
|
Lemon; halved |
| 4 |
lg |
Artichoke hearts; thinly sliced |
| 1/4 |
c |
Extra-virgin olive oil |
| 2 |
lg |
Garlic cloves; minced |
|
|
Coarse salt; to taste |
| 1/4 |
ts |
Crushed red-pepper flakes |
| 1 |
tb |
Roughly-chopped parsley |
| 2 |
tb |
Finely-julienned basil |
|
|
Freshly-ground black pepper; to taste |
| 1 |
c |
Italian dry vermouth |
| 5 |
tb |
Tomato sauce |
| 1/2 |
c |
Chicken stock |
INSTRUCTIONS
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 olive oil, garlic, and salt. Stir
in red-pepper flakes, 1 tablespoon parsley, 2 tablespoons basil,
artichokes, 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.
Makes sauce for 4 servings.
Cuisine: "Italian" Source: "Martha Stewart Living -
<www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 700 Calories (kcal); 55g Total Fat; (65% calories from fat);
14g Protein; 52g Carbohydrate; 0mg Cholesterol; 1859mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 Vegetable; 1/2 Fruit; 11 Fat; 0
Other Carbohydrates
Recipe by: Recipe from Michael Romano
Converted by MM_Buster v2.0n.
A Message from our Provider:
“God is glorified by a thankful heart.”