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Zucchini and Artichoke Hearts

What you need

1. 1 12 ounce package frozen artichoke hearts, thawed and chopped
2. 2 medium zucchini, thinly sliced into rounds
3. 1 small onion, thinly sliced
4. 1-2 garlic cloves, minced
5. 1/2 tsp kosher salt
6. 1/2 cup water
7. 2 Tablespoon butter
8. Grated romano or parmesan cheese
9. 2 Tablespoons chopped fresh basil
10. See optional treatments below instructions

How to make it

1. Heat 1 tablespoon butter in nonstick skillet over medium low heat
2. Add onion and garlic and cook slowly until translucent and aromatic
3. Add artichoke hearts and water and increase heat to medium
4. Bring to a boil and cook about 2-3 minutes
5. Add zucchini and cook until just done
6. Add a sprinkling of romano cheese and additional butter
7. Turn off heat and stir in basil

Optional Treatments: This is delicious just like this, but you could also add some cream with the zucchini or chopped tomatoes with the water. Or both. Altering the fresh herb would also be a nice alternative.

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From the families; Merman, Hatch, Huffman, Krull, Deas, Crinella, Walburg