Ingredients

• 2 teaspoons olive oil
• 1 cup finely chopped onion
• 1 tablespoon garlic, minced
• 1 cup canned crushed tomatoes with added puree
• 1 teaspoon fresh lemon juice
• 1/4 cup coarsely chopped drained oil-packed sun-dried tomatoes
• 1/4 cup pitted green olives
• 1/4 cup fresh basil leaves
• 4 large drained canned artichoke hearts
• 2 tablespoons chopped fresh parsley
• 2 tablespoons toasted pine nuts

Instructions

1. Heat oil in medium nonstick skillet over medium heat. Add onion and saute until just beginning to soften. Add garlic and cook for 1 minute. Stir in tomatoes and lemon juice. Bring to simmer, remove from heat. Combine sun-dried tomatoes and next 5 ingredients in processor. Process until vegetables are finely chopped.
2. Transfer to medium bowl, stir in tomato mixture. Season with salt and pepper. Serve with vegetables.