Ingredients:
1 medium onions, chopped
1 clove garlic, minced
2 tablespoons olive oil
1 (10 ounce) packages artichoke hearts, cooked and drained
2 tablespoons white wine
1/4 cup parsley, chopped
3 tablespoons oil-cured black olives, chopped
1/2 teaspoon lemons, zest of
salt and pepper, to taste
parmesan cheese
10 ounces cooked fettuccine pasta
Directions:
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.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.