What you'll need (as the recipe calls for):
1 can artichoke hearts in water, drained
3 tbsp. olive oil
1 (16oz) can stewed or crushed tomatoes
1 or 2 cloves garlic, diced
1 medium onion, chopped
1/8 tsp crushed red pepper
1 tsp sugar
1 tbsp basil
1/4 cup wine
Saute onion and garlic in olive oil.
Cut the artichoke hearts into quarters and throw them in the pan (this is two cans of hearts, just so you know). I like to add a little lemon juice. Saute on low heat for about 10 minutes.
Add tomatoes (I like to use crushed). Careful not to splatter it all over..or you can wear a black shirt like I did so the stains don't show.
Add the seasoning. Basil, crushed pepper (to taste), sugar (it cuts down on the acid of the tomato), salt and pepper.
Lastly, add the wine. The recipe doesn't specify what kind of wine but I like to use a sweet red.
You want some wine, Lola? Ha ha..just kidding.
You want some wine, Jinny? Why yes, don't mind if I do.
Bring to a simmer for about 35 minutes and let it get all happy in there. I DARE you to let it set for that long. Around here, once the pasta is ready dinner is on like Donkey Kong! Oh..and I threw in some Kalamata olives we happened to have in the fridge. This is the first time I did that..turned out pretty darn good.
Again, the recipe doesn't really name a certain type of pasta..just pasta..so I guess you could use just about anything. We like to stick with whole wheat spaghetti. Toss the cooked pasta in with the artichoke sauce and serve.
Sprinkle some cheese on top, pour a glass of wine, and chow down!