INGREDIENTS
1 onion, cut into thin strips
1-2 fennel, cut into thin strips
3 cups crushed tomatoes
3 cloves garlic, smashed and peeled
1-2 Tablespoons fresh oregano leaves
1 teaspoon dried oregano leaves
1 cup flat leaf parsley, chopped
1-2 cups artichokes, coarsely chopped
Salt
DIRECTIONS
In a large lidded pot over medium heat,
stir together onion and fennel.
Salt lightly and
cook until tender and browned.
Add remaining ingredients, stir well and
cook covered for 30 minutes.
Stir well before serving.
Cover and refrigerate leftovers.