2 T. lemon juice
2 cloves garlic
1/4 c. butter (or margarine)
1/4 c. olive oil
1 pkg. linguine
1 jar (about 1 c.) sun dried tomatoes (drained)
1 jar (13. oz) artichoke hearts (cut to bite size)
1 small can sliced olives
Slowly heat olive oil and butter in skillet to medium hot. Add lemon juice and garlic. Add artichoke hearts with juices, stirring until tender. Add sun dried tomatoes stirring until tender. Pour over pasta. Add olives. Serve immediately.
(I added parmesan cheese to the top. My kids picked it all out and just ate the pasta. Except Anneke. She ate the olives.) I got the recipe here and tweaked it slightly.