In a 16" saute pan melt coconut oil over medium heat.
Add minced garlic and sliced onion and saute 3-4 minutes turning with tongs while it cooks. Once the onions are starting to cook add the sliced mushrooms turning every minute with tongs.
Enjoy!
Cooking until the mushrooms start to brown.
Add zoodles and toss a few times and cook 2 minutes.
Then add the drained artichokes cook just long enough to heat.
Serve with choice of toppings: Kalamato olives, Feta cheese, pumpkin seeds and parsley