1 lg. can Italian tomatoes
2 cans artichoke hearts
1/2 c. onion, finely chopped
2 tbsp. shallots, finely chopped
1 stick butter
1/2 tsp. basil
1 tsp. sugar
Salt and pepper

Drain tomatoes and artichokes. Quarter artichokes. Saute onions and shallots in butter until tender. Add tomatoes, artichokes and basil. Heat 2-3 minutes, stirring gently. Season with sugar, salt and pepper. Turn into greased casserole and bake at 325 degrees for 10-15 minutes. Serves 6-8.