Cook 1/2 chopped onion, 2 chopped garlic cloves and a pinch of salt in a skillet with 1 tablespoon olive oil, 5 minutes. Pour in 1/2 cup white wine and reduce by half. Add 2 chopped tomatoes, two 9-ounce packages frozen artichoke hearts, 3 tablespoons water, 1 strip lemon zest and 1/2 teaspoon salt. Cook, covered, 6 minutes. Stir in chopped olives, basil and salt and pepper.
PER SERVING: Calories 147; Total Fat 7.5 grams; Saturated Fat 1 gram; Protein 4 grams; Total Carbohydrate 18 grams; Sugar: 5 grams; Fiber 9 grams; Cholesterol 0 milligrams; Sodium 606 milligrams
Photograph by Antonis Achilleos