Sun-dried Tomato and Artichoke Pasta Sauce
Sugo Con il Pomodoro Seccato al Sole e Carciofo
by James Belardo
We love artichokes and are always looking for different ways to include them in our dishes. In this pasta sauce, the distinct flavors of artichokes and sun-dried tomatoes compliment each other very well.
1 can of plum tomatoes – preferably San Marzano (hand crushed)
14-16 baby artichokes
1 cup White wine (pinot grigio)
2 cups Chicken stock (try our homemade version) or use vegetable
1 small onion, diced
2-3 cloves garlic
1/2 – 3/4 cup sun-dried tomatoes, sliced
1 lemon (freshly squeezed juice)
2-3 tbsp olive oil
2-3 bay leaves
Peperoncino Fiocchi (hot pepper flakes) – optional
salt and pepper – to taste
1. Cut the artichoke stems and remove the outer dry petals (exposing the tender ones). Cut each artichokes in half then cut off the tips.
2. Place them in a bowl of cold lemon water (use 1/2 lemon) and let sit for about 10-minutes. The (acidic) lemon water helps prevent oxidization.
Roasted Baby Artichoke
1. Remove the prep’d artichokes from the lemon water; drain and toss with olive oil, balsamic vinegar, salt and pepper
2. Preheat oven to 400F and roast in a shallow baking pan until tender.
1. In a medium sized dutch oven, heat 2-3 tbsp of olive oil, sauté the onions and the optional hot pepper flakes. When the onions begin to show signs of transparency add the garlic.
2. Cook until the garlic softens, then toss in the sun-dried tomatoes and let cook for about 3-5 minutes allowing the sun-dried tomatoes to soften nicely.
3. Once the sun-dried tomatoes are cooked, add a cup of white wine and let simmer for 5 minutes or so.
4. After simmering for 5 minutes, add 1 cup of chicken stock (or vegetable stock). Let the sauce return to a simmer and add the bay leaves.
5. After simmering for 5-10 minutes, add the hand crushed plum tomatoes.
6. Allow the sauce to come to a boil once again, let it simmer for about 10 minutes before adding the roasted artichokes.
7. At this point you can let it simmer for about 20 minutes or so before adding the basil , freshly squeezed lemon juice, salt and pepper (to taste).
8. Finally, add last cup of stock and let simmer for a final 20-30 minutes
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