2 jars artichokes (in oil), chopped
1 1/2 c. chopped fresh tomato or 1 can diced tomatoes, drained
4 cloves crushed garlic
1/3 c. minced fresh basil or Italian parsley

Drain artichokes of juice. Add juice to stir-fry pan tomatoes, garlic, basil and chopped artichokes. Cook 5 to 7 minutes. Toss with linguini or angel hair pasta and top with fresh grated Parmesan cheese.