Artichoke and Tomato Sauce

2 tablespoon olive oil
1 medium onion
4 cloves garlic
3/4 cup sundried tomatoes, julienne cut
2 cups artichoke hearts, quartered
1 1/2 cups white wine or chicken broth
1/4 cup toasted pine nuts
Salt and pepper to taste

Heat olive oil and sauté onion and garlic for approx. 1 minute.  Add tomatoes, artichoke hearts, and wine or broth to the skillet.  Stir well, cover and simmer for 10 minutes on low heat.  When ready pour over hot pasta and top with pine nuts.