1 sm. jar artichoke hearts
2-3 med. fresh garden tomatoes
1 lg. onion
2 cloves garlic, chopped
Fresh basil, chopped, to taste
Fresh parsley, chopped, to taste
1 sm. to med. zucchini, diced (do not peel)

Drain juice and oil from artichoke hearts into small saucepan. Saute onion, garlic and add chopped garden tomatoes. Add artichoke hearts. Cut up small; simmer. Add chopped basil, parsley. Lastly add pre-steamed diced zucchini; simmer. Serve over linguine.