Title: Tomato-Artichoke Sauce
Categories: Sauce
Yield: 4 Servings

2		Jars (6 1/2oz)marinated
		Artichoke hearts, drained
1		(28-ounce) jar tomato-basil
		Pasta sauce
2	tb	Olive oil
2	tb	Chopped fresh basil leaves,
		Or 1 teaspoon dried basil
	pn	Salt
		Freshly ground black pepper
		To taste

Combine ingredients in bowl of food processor and puree. Taste for seasoning. Transfer to bowl or jar, cover and refrigerate up to 3 days. Makes 4 cups.

Note: The sauce can be used on hot pasta. or at room temperature as a dip for vegetables.

Per 1/2 cup: Calories 178 Fat 119 No cholesterol Sodium 630 mg Percent calories from fat 56%

The Seattle Times/"Patricia Wells' trattoria" Dallas Morning News 4/24/96

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