1 can artichoke hearts in water, drained
3 tbsp. olive oil
1 (16 oz.) can stewed or crushed tomatoes
1 to 2 cloves garlic
1 med. onion
1/8 tsp. crushed red pepper
1 tsp. sugar
1 tbsp. basil
1 lb. pasta
1/4 c. Parmesan cheese
1/4 c. wine

Saute onion and garlic (diced) in olive oil. Add chopped artichoke hearts and saute 10 minutes on low heat. Raise heat, add tomatoes, pepper, sugar, basil, wine and bring to simmer and cook for 35 minutes on low simmer. Prepare pasta as directed. Serve with sauce and toss with Parmesan cheese. Serves 6.