1 medium onion -- chopped

1 clove garlic -- minced

2 Tabls. olive oil

1 pkg artichoke hearts -- cooked and drained (

2 T. white wine

1/4 c. parsley -- chopped

3 T. black olives (oil-cured) -- chopped

1/2 teas. 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.