Sugo di Carciofi (Artichoke Tomato Sauce)

Another artichoke recipe for Spring. This is light, yet flavorful and filling for the carnivores.

Ingredients

2 tablespoons olive oil

1/2 onion, diced

3 cloves of garlic, minced

2 large artichokes, cleaned and sliced into 1 inch pieces

1/2 cup of white wine

1 16 ounce can of San Marzano whole peeled tomatoes

1 teaspoon of salt

1 teaspoon pepper

More salt & pepper to taste

5 basil leaves, chiffonade

shaved parmesan to top

Directions

1. Sautee onion, garlic in a medium size pot until brown. About 5-8 minutes
2. Add artichokes, continue to cook until slightly brown. About 5 minutes.
3. Add wine, cook until the wine is almost evaporated.
4. Add salt, pepper and tomatoes. Crush the tomatoes with your hands, or with a back of a wooden spoon. Be careful, it'll squirt!
5. Bring the sugo to a gentle simmer and leave the pot uncovered.
6. Cook until the sugo is thickened, most of the liquid is evaporated and all the ingredients are soft. About 30 minutes. Continue to adjust flavor with salt/pepper.
7. Toss with pasta, top with parmesan.