• 2 tsp. olive oil
• 1 sweet onion\cooked, coarsely chopped
• 2 clove garlic, bruised
• 1 carrot\cooked, peeled and thinly sliced
• 1 celery rib, trimmed and thinly sliced
• 2/3 Lbs. frozen artichoke hearts, thawed
• 1/2 tsp. salt (optional)
• 1/2 tsp. oregano, or 2 Tbs. fresh, chopped
• 2 cup recipe-ready crushed tomatoes
• 1 Lbs. fusilli or other pasta
• 2 Tbs. grated Parmesan cheese

Heat oil in a heavy nonstick skillet over medium heat. Add onion, garlic, carrot and celery. Cover and saute 5 minutes, stirring occasionally. Add artichoke hearts, salt, pepper to taste, oregano and tomatoes. Simmer uncovered 10 minutes or until sauce has thickened and artichokes are tender. Cook pasta in boiling salted water until al dente. Drain thoroughly and transfer to a large serving bowl. Pour sauce over pasta and toss. Serve with Parmesan.