1 Tablespoon olive oil
6 whole peeled cloves of garlic
2 medium tomatoes, diced
8 oz frozen artichoke hearts, thawed
3 oz Kalamata olives, pitted
1 Tablespoon fresh oregano, or tsp dried
Pinch of salt and pepper
Saute garlic cloves in olive oil until golden brown and slightly soft. Add diced tomatoes, artichokes, herbs and spices. Simmer until tomatoes and chokes are soft and heated through, about ten minutes. Add olives and simmer another five minutes. Serve over cooked pasta.