Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz Marinated Artichoke Hearts,
-- drained reserving the
-- marinade
1 c Onion, slivered
1 lg Garlic clove, minced
14 1/2 oz Whole peeled tomatoes
6 oz Tomato paste
1 c Water
2 tb Fresh basil, chopped
1/2 ts Salt

In a 2 1/2-quart saucepan, heat the reserved marinade. Cook and stir
the onion and garlic in the marinade for 2 to 3 minutes or until
tender. Chop the artichoke hearts and add to the onion mixture with
the tomatoes and juice, tomato paste, water, basil and salt. Break
up the tomatoes. Bring to a boil, then reduce the heat to low, and
simmer, uncovered, for 15 to 20 minutes.

SAVORY CAPER AND OLIVE SAUCE.

Eliminate the marinated artichoke hearts and basil. In a 2 1/2-quart
saucepan, heat 2 tb of Olive Oil. Cook and stir the onion and garlic
for 2 to 3 minutes or until tender. Add 3/4 cup sliced and quartered
zucchini, tomatoes and juice, tomato paste, water, salt, 1/2 cup (2
1/4 oz can) of drained and sliced olives, and 2 tb of drained capers.
Proceed as directed above.

Jeanne Marie Martin, "Simply Vegan" Posted by Anne MacLellan

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