1 medium onion — chopped
1 clove garlic — minced
2 Tabls. olive oil
1 pkg artichoke hearts — cooked and drained (
2 T. white wine
1/4 c. parsley — chopped
3 T. black olives (oil-cured) — chopped
1/2 teas. lemon zest
salt and pepper — to taste parmesan cheese cooked fettucine
Saute chopped onion and garlic in olive oil until soft and golden; add cooked artichoke hearts and stir over medium-low heat for 3 minutes. Add chopped parsley, wine, olives, and lemon zest and cook briefly. Toss with hot pasta and top with grated Parmesan.