Artichoke Pasta Sauce 2 tablespoons vegetable oil 1 small onion, finely chopped 1 clove garlic, minced 1 package frozen artichoke hearts, thawed and chopped 3 medium tomatoes, peeled and chopped 1 tablespoon chopped fresh parsley 1 teaspoon sweet basil Salt, to taste Ground pepper, to taste Parmesan cheese, freshly grated Heat oil in a heavy skillet and cook onion and garlic until transparent. Add artichoke hearts, tomatoes, parsley, basil, salt and pepper. Cook slowly, stirring occasionally, for about 1 hour or until thickened. Serve over pasta or brown rice. Sprinkle with Parmesan cheese.