4 cloves garlic, coarsely chopped

2 cans (13.75 ounces ea.) artrichoke hearts, drained and coarsely chopped

1 cup white wine

2 tablespoons sour cream

1 pound frozen cheese tortellini

Pine nuts browned in a little butter

You'll need two saucepans for this.  Get water boiling in one for the tortellini.  In the other, sauce garlic in a little olive oil 1 minute.  Add artichoke hearts and wine and simmer 10 minutes, uncovered.  Allow to cool a little and puree in a food processor. Return sauce to saucepan and stir in sour cream.    Season to taste with salt and pepper.

Cook pasta, brown pine nuts and reheat sauce.

To serve:  Spoon artichoke sauce over tortellini and top with pine nuts.  I like to decorate the plate with tomato wedges.  Servesw 3 - 4.