Artichokes Provencal

1. 1

   Cook 1/2 chopped onion, 2 chopped garlic cloves and a pinch of salt in a skillet with 1 table spoon of olive oil for 5 min.

2. 2

   Pour in 1/2 cup white wine and reduce by half.

3. 3

   Add 2 chopped tomatoes, two 9-ounce packages of frozen artichoke hearts, 3 tablespoons water, 1 strip lemon zest and 1/2 teaspoon salt.

4. 4

   Cook, covered, 6 minutes.

5. 5

   Stir in chopped olives, basil, salt and pepper.

No additional tips available.