Ingredients
2 garlic cloves minced
3/4 cup onion minced
1 1/2 tbsp pepperoncini minced
1/4 cup olive oil
1/3 cup white wine
28 oz can tomatoes with juice - chopped
2 6 oz jars artichoke hearts drained and rough chopped
1/2 cup calamata olives pitted and chopped
1/3 cup fresh parsley
Preparation
Saute garlic, onion and pepperoncini in olive oil over medium low heat until softened. Add wine and cook until almost evaporated. Add tomatoes with juice and bring to boil. Simmer for 20 minutes until thickened. Add artichokes and olives and simmer 5 minutes. Add parsley and season to taste.
