Ingredients

4 tablespoons olive oil

1 golden zucchini, halved lengthwise, cut into 1/2 inch slices

4 garlic cloves, thickly sliced

2 (9 ouce) packages frozen artichoke hearts, thawed at room temperature or run under warm water, cut into 1 inch dice

1/2 onion, diced

3 tablespoons drained capers

2 ounces pitted black Greek of Sicilian olives, sliced

2 ounces oil-packed sun-dried tomatoes, chopped

Zest of 1 lemon, grated

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh Italian parsley

1/2 teaspoon salt

1/4 teaspoon black pepper

Carciofi Con Zucchine

Serves 6 to 8

Heat 1 tablespoon of the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Add the zucchini and garlic and saute for 2 minutes on each side, to lightly brown. Transfer to a medium bowl and set aside.

Place the same pan back on high heat, add 1 tablespoon of the remaining olive oil and cook the artichoke hearts for 3 minutes to lightly brown. Add to the zucchini in the bowl.

In the same pan, set on medium-high heat, cook the remaining olive oil, onion, capers, olives, sun-dried tomatoes and lemon zest for 2 minutes. Stir the basil, parsley, salt and pepper and cook for 1 more minute. Return the cooked artichokes and zucchini to the pan, stir thoroughly and heat through.

Serve warm or at room temperature.

Cook's tip:

Many cooks feel that curly parsley and Italian parsley are interchangeable in recipes, but the flavor to the dishes in which it is used. My preference is obvious since I always ask you to use it in my recipes.