Artichoke and Olive Marinara 
From Andy Schain, based on Roberto Donna

This sauce takes about 10 minutes to prepare and 35 minutes to
cook. It is colorful, lively, surprisingly light, lots of texture and
flavors. It will easily cover a pound of pasta.

2	cloves	garlic
3/4	cup	onions (chopped)
2 1/2	Tbsp.	pepperonconi (minced & drained)
1/4	cup	olive oil
1/3	cup	white wine
28	oz	canned San Marzano tomatoes (chopped w/some juice)
5		romano or same size fresh tomatoes
1		yellow pepper
12-14	oz	artichoke hearts (drained and sliced)
1/2	cup	black pitted olives (chopped)
1/3	cup	parsley (minced)
4	pinches	black pepper

1. In a large skillet saute garlic, onions and pepperonconi in olive
   oil over moderated heat.  Stirring until the onions are soft. 
2. Add wine and low boil for 3 - 5 minutes
3. Add tomatoes, softly stirring on low heat for 20 minutes or until
   sauce thickens
4. Stir in yellow pepper, artichoke hearts and olives and simmer for 5
   minutes
5. Stir in parsley and pepper