Recipes

Fresh Artichoke Sauce
  • Ingredients
  • 16 tiny fresh artichokes
  • Juice of 1 lemon
  • 1/3 cup olive oil
  • 1/2 cup coarsely chopped Spanish onion
  • 3 garlic cloves, peeled and crushed
  • 1 medium carrot, pared and sliced thin
  • 1 stalk celery, trimmed and sliced thin
  • 1/2 teaspoon dried oregano
  • salt and freshly ground black pepper to taste
  • 1 (14 ounce) can Italian plum tomatoes with juices
Directions
  1. Trim the stems and pull all the outside leaves off the artichokes
  2. Cut the artichokes in half; scoop out the choke with the tip of a small spoon or knife
  3. Halve lengthwise
  4. Add the lemon juice to a bowl of water; add the artichokes to prevent darkening
  5. In a saute pan, combine the oil, onion, garlic, carrot, and celery
  6. Cover and cook over low heat, stirring occasionally for 5 minutes
  7. Drain the artichokes and add to the pan
  8. Stir to coat
  9. Cover and cook over low heat, stirring occasionally, until artichokes are tender, about 25 minutes
  10. Season with salt, oregano, and pepper
  11. Stir in the tomatoes and cook, uncovered, until the liquid is slightly reduced, about 10 minutes Toss with hot pasta
  12. Serves 4.


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