Artichoke Heart Sauce with Tomatoes

(goes well with spaghetti, penne) Peel off all the hard leaves of the artichoke hearts down to the inner soft ones. Cut only the hard tips of the leaves into small pieces. Cut the artichoke hearts lengthwise into quarters, cut diagonally into pieces and rinse.

Peel and dice the tomatoes, removing the stalks. Peel and chop the onion and garlic.

Heat the oil in a large frying pan. Sauté the onion and garlic over low heat until soft and lightly browned.

Add the artichoke hearts and tomatoes and sauté over high heat, stirring, for about 2 minutes. Gradually add the clear soup, boil each until creamy and cook the artichoke hearts just flat al dente. Mix with the butter, season with sugar, pepper, salt and juice of one lemon.

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