Good, easy and quick. Frozen artichoke hearts are best if you can get them.
1/4 c good olive oil
1 small onion, diced
4-6 cloves garlic
1 T fresh or 1/2 t each dried, basil and oregano
1 can artichoke hearts (or 1 package frozen)
salt and fresh ground pepper to taste
1 to 1 ½ lb linguine
optional toppings: cherry or grape tomatoes, cottage cheese, Parmesan cheese
Put on water for pasta and cook linguine when ready.
In a large skillet, heat oil on low-medium and cook onion and garlic with seasonings until tender. Stir in artichoke hearts and olives, raise heat to medium and cook till heated through. Toss with hot pasta and serve with cherry or grape tomatoes, cottage cheese and Parmesan on the side.