cooked and drained ( 2 T. white wine 1/4 c. parsley :
chopped 3 T. black olives (oil-cured)
chopped 1/2 teas. lemon zest salt and pepper :
to taste parmesan cheese cooked fettucine Saute chopped onion and garlic in olive oil until soft and golden; add cooked artichoke hearts and stir over medium-low heat for 3 minutes. Add chopped parsley, wine, olives, and lemon zest and cook briefly. Toss with hot pasta and top with grated Parmesan.