114-ounce can artichoke hearts, drained and chopped
¼cuppitted green oliveschopped
¼teaspoonred pepper flakes
Heat the oil in a skillet or sauté pan over medium heat. Add the celery and onion, and sauté 4 to 5 minutes. Add the garlic and sauté 30 seconds. Add tomatoes and cook 2 to 3 minutes. Add wine and vinegar to deglaze pan, increasing heat to medium-high and scraping up any bits stuck to the pan.
Add the artichokes, olives, and capers and simmer, reducing liquid by half, about 10 minutes. Mix in the basil.
Ingredient Tip: Frozen artichoke hearts may be used in place of the canned artichokes. Simply thaw them in the refrigerator or at room temperature prior to chopping.