1 jar marinated artichokes
1/2 c. onion
1 clove garlic
2 c. diced tomatoes
1 bay leaf
1/2 tsp. basil
1 tbsp. chopped parsley
8 oz. fine noodles
1/4 c. softened butter
1/3 c. Parmesan

Cook noodles; drain and toss with butter and cheese.

Drain artichoke marinade into skillet, heat. Add onions and garlic; cook until soft.

Add all other ingredients except parsley, noodles, butter and Parmesan.

Cover, simmer 10 minutes, uncover and cook 10 minutes until slightly thickened. Add artichoke hearts and heat. Remove bay leaf and add parsley. Serve over noodles or stir to mix.