2 tbsp. oil
1 onion, finely chopped
8 plum tomatoes, peeled, seeded and cut into strips
2 c. imported canned tomatoes
1 tsp. crushed red pepper, or to taste
1 tbsp. chopped fresh oregano, 2 tsp. dried
6 lg. artichokes, prepared for cooking
4 leeks split, rinsed and thinly sliced
3 cloves garlic, finely chopped

Heat oil in a deep saute pan and add onions and leeks. Cook over low heat, stirring occasionally for 10 minutes until the vegetables are soft. Add the garlic, fresh and canned tomatoes, red pepper, and oregano.

Cook until the mixture bubbles gently. Lower the heat and simmer for 15 minutes. Add salt and pepper to taste. Add more red pepper if you like. Toss with cooked pasta, thin spaghetti or medium shells are good. Sprinkle generously with fresh grated romano or Parmesan.

To prepare the artichokes, cut off the top third, removing the pointed end. Trim the stem end and pull off the lowest three or four leaves. Cook in boiling water for 20 minutes. Dunk in cold water and slice, trimming off the hairy choke.