Cook Time: 25 minutes
Ingredients:
- 4 ounces butter
- 1/2 cup finely chopped onion
- 1 can (14.5 ounces) whole tomatoes, drained
- 1 can (about 15 ounces) artichoke hearts, drained, rinsed, and quartered
- 1/2 teaspoon dried leaf basil, crumbled
- 1/2 teaspoon dried parsley
- 1/2 teaspoon lemon juice
- 1 1/2 tablespoons sugar
- salt and pepper, to taste
Preparation:
Melt butter in a skillet; add onion and sauté until tender. Add tomatoes and remaining ingredients; cook 2 to 3 minutes, stirring gently. Pour mixture into a shallow baking dish; bake at 325° for 20 minutes.Serves 6.
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