Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Spring Recipes
Number Of Ingredients 12
Steps:
- 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.
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Ahnaf Tanzim
tanzim48@yahoo.comThis sauce was easy to make and had a great flavor. I will definitely be making it again.
Vanessa Marufu
m-v11@hotmail.co.ukI love this sauce! It's so versatile and can be used on so many different dishes.
Jefferson Correia
correia.j@yahoo.comThis sauce is a bit too rich for my taste. I would recommend using less cream or milk.
Nur Ameezah Insyirah binti Abdul Khaliq
nkhaliq@gmail.comI made this sauce for a party and it was a huge success! Everyone loved it.
Ronan Rodriguez
ronan_rodriguez73@gmail.comThis sauce is a great way to use up leftover tomatoes and artichokes. It's also a great way to get your kids to eat their vegetables.
Sellah Minayo
minayo.s48@gmail.comI followed the recipe exactly and the sauce turned out perfectly. It was so easy to make and had a wonderful flavor.
Dorothy Owusu Ansah
ansah.d@yahoo.comThis sauce was a bit bland for my taste. I had to add some extra spices and herbs to give it some flavor.
Sapna Mgrg
mgrg-s@hotmail.comI've tried many tomato and artichoke sauces before, but this one is definitely my favorite. It's so flavorful and versatile - I've used it on pasta, chicken, and even fish.
Anne Sharely
s@hotmail.frI made this sauce for a pasta dish and it turned out delicious! The sauce was easy to make and had a great flavor.
Aminu Shuaibu
a_s73@gmail.comThis sauce was a hit with my family! The flavors of the tomatoes and artichokes complemented each other perfectly, and the sauce had a lovely creamy texture.