Artichoke Sauce serves 4
4 large fresh artichokes - no cheating with frozen!
3 tablespoons olive oil
1 garlic clove chopped
sprinkle of red pepper flakes
1/2 cup dry vermouth (or dry white wine)
1/2 cup tomato sauce (hopefully fresh)
1/3 cup chicken broth (if you need to go vegetarian just add a bit of water)
couple leaves of basil julienned
In a large bowl of cold water squeeze the lemon juice. THIS is the hard part - take all the leaves of the artichoke and the fuzzy part until you get down to the heart. Then dip in juice and thinly slice so that you get about 1/4 or 1/8 inch slices. Put in lemon water and drain when ready to sauté. In a large skillet heat the oil and add the garlic for a couple sec. Then add the artichokes s&p and red pepper and sauté in the oil for about 4 min. Add vermouth and cook another couple min then add tomato sauce and chicken broth and cook another 5-6 min or until thickened and chokes are tender - but not mushy! Serve the deliciousness over some pasta or topping on polenta would be yummy too. I will admit to just eating bite after bite of it alone!