1 md Onion -- chopped
1    Clove garlic -- minced
2 tb Olive oil
1 pk Artichoke hearts -- cooked
And drained (
2 tb White wine
1/4 c  Parsley -- chopped
3 tb Black olives (oil-cured) --
Chopped
1/2 ts Lemon zest
Salt and pepper -- to taste
Parmesan cheese
Cooked fettucine

Saute chopped onion and garlic in olive oil until soft and golden; add
cooked artichoke hearts and stir over medium-low heat for 3 minutes. Add
chopped parsley, wine, olives, and lemon zest and cook briefly. Toss with
hot pasta and top with grated Parmesan.

JACQUELINE MALLORCA