from Bon Appetit, October 1997
2 tsp olive oil
1 C finely chopped onion
1 Tbsp chopped garlic
1 C crushed tomatoes with puree
1 tsp fresh lemon juice
1/4 C coarsely chopped drained sun-dried tomatoes
1/4 C pitted green olives (10)
1/4 C packed fresh basil leaves
4 large drained artichoke hearts
2 Tbsp chopped fresh parsley
2 Tbsp toasted pine nuts
Saute onion in oil about 3 minutes, until just beginning to soften.
Add garlic and saute 30 seconds.
Stir in canned tomatoes and lemon juice and simmer.
Remove from heat.
Finely chop remaining ingredients in food processor.
Stir in tomato mixture and season with salt and pepper.
Serve with vegetables or crackers.
Copyright 1998 Ken Shirriff