---------- Recipe via Meal-Master (tm) v8.02
 
      Title: ZESTY ARTICHOKE BASIL SAUCE
 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.
 
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