2 (14 1/2 oz.) cans Italian-style tomatoes, drained
1 (14 oz.) can artichoke hearts, drained and quartered
1/2 c. chopped onion
2 tbsp. chopped green onions
4 tbsp. butter
1 1/2 to 2 tbsp. sugar
1/2 tsp. basil
1/8 tsp. salt
1/8 tsp. cracked pepper

Saute onions in butter; add sugar, basil, salt and pepper. Gently mix in tomatoes and artichokes. Do not break up vegetables. Heat 2-3 minutes.

Spoon into ungreased 1 1/2 quart casserole. Bake uncovered at 325 degrees for 15-20 minutes. Prepare early in day and bake when ready to serve. Serves 6.