2 medium California artichokes
lemon juice, as needed
2 tsp minced garlic
1 tsp minced shallots
1 Tbs olive oil
1 Tbs butter or margarine
2 cups sliced zucchini
1/4 cup dry white wine
3/4 tsp thyme
1/2 cup peeled, seeded, diced tomatoes
salt, to taste
black pepper, freshly ground, to taste

Bend back outer petals of artichokes until they snap off easily near base. Edible portion of petals should remain on artichoke hearts. Continue to snap off and discard petals (or reserve and cook to serve as an appetizer) until central core of pale green petals is reached. Trim outer dark green layer from artichoke. Cut off stems and top 2 inches of artichokes; discard. Trim outer dark green layer from artichoke bottoms. Cut artichokes in half lengthwise. Cut out center petals and fuzzy centers. Vertically slice each artichoke half into very thin lengthwise slices. Dip or rub all surfaces with lemon juice. Saute artichokes, garlic, and shallots in olive oil and butter until artichokes are tender. Add zucchini, wine, and thyme. Cook 1 to 2 minutes or until zucchini is tender. Add tomatoes, salt, and pepper; cook until tomatoes are thoroughly heated.

Serves 4