Monday, May 19, 2014

Artichoke Pasta Sauce - best ever!

This is one of those recipes I make only once a year - it's a bit of a pain to peel and trim the artichokes - but the end result is delicious! It took me forever to even find the damn recipe - so now it's officially here so I can remind myself at least yearly to make this! Recipe was an old one of Martha's that you made the "pici" pasta too - but that was not worth it - this is.

Artichoke Sauce serves 4 

1 lemon
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! 

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