1 lb. angel hair pasta
1 pkg. Sundried tomatoes, prepared with liquid
3 tbsp. olive oil
1 lg. bunch (10) green onions, chopped
1 tbsp. Polander's chopped garlic
3 tbsp. flour
1 (14 1/2 oz.) can chicken broth
10 oz. reserved Sundried tomato liquid
2 tsp. J.D.'s Magic
1 tbsp. fresh parsley, chopped
12 fresh basil leaves, chopped
2 cans quartered artichoke hearts, halved (with juice)

Prepare Sundried tomatoes a day ahead according to directions on package. Save liquid in a jar and place tomatoes in a container with a lid. Prepare angel hair pasta according to directions on package to desired doneness. Drain and set aside. Heat olive oil in skillet over medium heat and saute green onions and garlic for 3 minutes. Add flour and stir to blend for 2 minutes. Add chicken broth and tomato water and allow to cook for 5 minutes. Add artichokes, artichoke water, J.D.'s Magic, parsley and basil leaves to skillet and allow to cook 20 minutes on low-medium heat. In a large serving bowl, place pasta and pour sauce over. Toss to blend well and serve with freshly grated Parmesan cheese.