3 c. marinated artichoke hearts, quartered, drained, reserve marinade
1/2 c. olive oil
2 1/2 c. chopped onions
1 c. grated raw carrot, squeezed dry
1/2 c. finely diced celery
4 tbsp. chopped capers and juice
1 1/2 tsp. lemon pepper
6 lg. cloves garlic, chopped
3/4 tsp. dried basil
1/2 tsp. sugar
1/2 tsp. dried, crushed rosemary
1/2 tsp. dried, crushed oregano
1/2 tsp. salt
1 tbsp. freshly ground black pepper
1/2 tsp. dried, crushed red pepper flakes
3 (14 1/2 oz.) ready-cut peeled tomatoes and juice
1 (8 oz.) can tomato sauce
1/2 c. dry red wine
1/2 c. fresh chopped flat leaf Italian parsley
Freshly grated Parmesan cheese
Freshly grated Romano cheese

Heat large saucepan, add olive oil and reserved marinade, onion, carrot, celery, basil, rosemary, oregano, salt, pepper, red pepper flakes, and lemon pepper. Saute over medium-low heat for 10 minutes. Add garlic and capers and saute 5 minutes more.

Add tomatoes, tomato juice, tomato sauce, sugar and wine. Simmer uncovered for 30 minutes. Add artichoke hearts and simmer 10 minutes; add parsley, stir and simmer 5 minutes more. Serve over hot pasta and top with both grated cheeses. Enough for 2 pounds pasta.