Makes 4 servings

• 1 tablespoon olive oil or salad oil
• 1/4 cup cored and diced firm-ripe tomatoes
• 3 cloves garlic, pressed or minced
• 1 package (9 oz.) frozen artichoke hearts, thawed and drained
• 1 cup potted black ripe olives
• 2 tablespoons drained capers
• 2 teaspoons dry oregano leaves
• 1/2 teaspoon dry rosemary, crushed braised meat cubes
• 3 medium-size firm-ripe tomatoes, cored and chopped
• 1/2 teaspoon anchovy paste or 1 teaspoon chopped canned anchovy fillets
• 1 tablespoon red wine vinegar

• In a 5- to 6-quart pan over medium heat, combine chopped tomatoes, garlic, oil, oregano, and rosemary; cook, stirring, until tomatoes are dry, 20 to 30 minutes. Add braised meat cubes, artichoke hearts, olives, capers, and anchovy paste; stir to free browned bits in pan. Bring to a boil over high heat. Cover and simmer until hot, about 5minues. Stir in vinegar. Top with diced tomatoes.