Ann's Pantry Pasta Sauce: Tomato and Artichoke hearts

In a pasta pot, begin heating lightly salted water for the pasta. Finely dice the onion and garlic (or even better: use pre-chopped/minced). In a large frying pan, warm the oil and butter together; saute the onion and garlic for a couple of minutes on medium high heat to soften. Add the jar of artichoke hearts and, stirring constantly, cook down the resulting liquid while gently chopping the artichoke hearts into smaller bites with a spatula. Add the three tomatoes (diced, Rotel and crushed) and simmer. Meanwhile add a little oil to the boiling pasta water and stir in the pasta (you can use any pasta; we enjoyed this sauce over chicken ravioli). Leave that to cook until al dente. While the pasta cooks, slowly stir the milk or cream (we used fat-free milk but cream would be much richer and higher calorie) into the sauce, then add the cheese and nutmeg (the nutmeg just adds a touch of something different to the taste). Let it simmer until the pasta is ready. Top the plated pasta with sauce; sprinkle with the fresh herbs (we used basil because that was what was growing in the kitchen window, but chives would be nice, too) and serve. We had this with a nice mixed greens salad with homemade basil vinaigrette. We skipped bread but a nice French loaf would be great for sopping up extra sauce!