1 (12 oz.) jar marinated artichoke hearts in oil
1/4 c. olive oil
2 c. onions, chopped
2 tbsp. garlic, minced
1/2 tsp. oregano (dry)
1/2 tsp. basil (dry)
1 tbsp. ground black pepper
1/4 tsp. salt
Pinch of dried red pepper flakes
1 (28 oz.) can plum tomatoes
1/4 c. Parmesan cheese, grated
1/4 c. fresh Italian parsley, chopped

Drain artichoke hearts. Reserve marinade. Heat oil in saucepan. Add onions, garlic, oregano, basil, pepper, salt, red pepper and marinade. Saute over medium-low heat for 10 minutes, until onions and garlic are soft and translucent. Add tomatoes and simmer for 30 minutes. Add artichokes, Parmesan cheese and parsley. Stir gently and simmer for 5 minutes.