1 (6 oz.) jar artichoke hearts
2 tbsp. olive oil
3 cloves garlic, minced
8 oz. fresh mushrooms, sliced (2 1/2 c.)
3 tomatoes, peeled and chopped
1 (8 oz.) can tomato sauce
1 c. dry white wine
2 tsp. dried basil
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
1 1/2 c. sm. shrimp (or scallops, ham, chicken)
1 lb. pasta, cooked and drained
Freshly grated Parmesan cheese

Add liquid from artichoke hearts to olive oil in large skillet; add garlic and mushrooms and lightly saute. Add next 7 ingredients, simmer on low 10 minutes; add artichokes and shrimp; simmer 10 minutes more. Serve over cooked pasta and season with grated Parmesan if desired. Serves 4.