• 1/2 Lbs. frozen artichoke hearts, thawed
• 4 tsp. virgin olive oil
• 1 garlic bulb, cloves separated and peeled
• 2 red bell pepper\cooked, cored, seeded and cut into julienne strips
• 2 tsp. red wine vinegar
• 1/2 cup sun dry tomatoes, chopped
• 1/4 tsp. honey
• 1 shallot, minced
• 1/8 tsp. thyme, or 1/2 tsp. fresh, chopped
• 1/2 tsp. basil, or 2 Tbs. fresh, chopped

Place artichoke hearts in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until tender. Remove steamer basket from saucepan and set aside. Heat oil in a heavy nonstick skillet over low heat. Saute garlic 4-5 minutes, stirring occasionally, or until golden and tender. Season with salt to taste. Transfer garlic to a platter and set aside. Increase heat to medium and saute bell peppers 3-4 minutes. Stir in next 6 ingredients and season with salt and pepper to taste. Add artichoke hearts and saute 3 minutes. Stir in garlic and serve.