2 tbsp. ReaLemon
1 to 2 cloves garlic
1/2 stick butter
1/4 to 1/2 c. olive oil
1 to 2 pkg. of fresh pesto, flavored linguine (cooked to pkg. directions)
1/2 pkg. sun dried tomatoes, quartered
1 (13 oz.) can artichoke hearts, quartered
1 to 2 (2 1/4 oz.) jar ripe olives, sliced

Slowly heat olive oil and butter in skillet until medium hot. Add lemon juice, garlic. Add artichoke hearts, stirring until tender.

Add sun-dried tomatoes stirring constantly until tender (watch temperature so they don't burn). When tender, add olives and cooked pasta.

Serve immediately. Serves 4.