Italian Artichoke Bottoms

Serves 4

1 (14.5 ounce) can, water-packed artichoke bottoms, drained/rinsed

1 tablespoon fresh lemon juice

1 medium sweet onion, finely chopped

1 tablespoon extra-virgin olive oil

1 can diced tomatoes

¾ teaspoon Italian seasoning

1 tablespoon fresh basil leaves, shredded

Kosher salt and black pepper to taste

In a bowl, combine and toss artichoke bottoms with lemon juice. Set aside.

In a large frying pan over medium heat, sweat onions in oil until translucent.

Add tomatoes and cook until heated through, about 1 minute. Stir in Italian

Seasoning and shredded basil leaves. Add in artichoke bottoms with lemon

Juice and sprinkle with salt and pepper. Cover pan and reduce heat to low.

Simmer for 10 minutes.

To serve, remove artichoke bottoms and place on serving plate so hollow side

Is up. Fill with tomato-onion mixture.