---------- 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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