2 tablespoons vegetable oil
1 small onion, finely chopped
1 clove garlic, minced
1 package frozen artichoke hearts, thawed and chopped
3 medium tomatoes, peeled and chopped
1 tablespoon chopped fresh parsley
1 teaspoon sweet basil
Salt, to taste
Ground pepper, to taste
Parmesan cheese, freshly grated

Heat oil in a heavy skillet and cook onion and garlic until transparent. Add artichoke hearts, tomatoes, parsley, basil, salt and pepper. Cook slowly, stirring occasionally, for about 1 hour or until thickened.

Serve over pasta or brown rice. Sprinkle with Parmesan cheese.