Simple and delicious - courtesy of my Mom. 1 package (9 oz) frozen artichoke hearts 1/2 red bell pepper 1 c sliced mushrooms 1/2 c chopped fresh basil 1 c heavy cream 2 TB olive oil 1 TB flour 1/2 lb of some medium-sized tubular pasta Romano cheese Thaw and drain the artichoke hearts. If necessary, cut them into quarters lengthwise. Cut the red pepper into 1/2 inch strips. You want about equal amounts of hearts, peppers, and mushrooms. Heat the oil in a skillet. Add the 3 veggies and sauté, stirring often, for about 5 minutes. Add S&P as desired. Add the flour and stir for a minute or so. Add the cream and basil and simmer, stirring, until thickened. Meanwhile, cook the pasta per directions and drain. Add to the sauce and mix. Serve with shaved Romano on top.