Pasta With Artichoke Sauce

1 medium onion, chopped
1 clove garlic, minced
2 Tbsp. olive oil
1 pkg artichoke hearts, cooked and drained
2 Tbsp. white wine
1/4 cup parsley, chopped
3 Tbsp black olives (oil-cured), chopped
1/2 tsp. lemon zest
salt and pepper to taste
parmesan cheese
cooked fettuccine

Sauté chopped onion and garlic in olive oil until soft and golden; add cooked artichoke hearts and stir over medium-low heat for 3 minutes. Add chopped parsley, wine, olives, and lemon zest and cook briefly. Toss with hot pasta and top with grated Parmesan.