Categories: Sauces, Vegetables 
      Yield: 4 servings 
  
      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; 
           -Undrained, 1 Can,1 3/4 Cup 
      6 oz Tomato Paste; 2/3 Cup 
      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.