MJF: Wonderful!! Tweaked a bit. Original recipe too thin with over-cooked shrimp.

Cook pasta in boiling water.

Meanwhile, in large skillet saute vegetables in 1 tablespoon of olive oil over medium-high heat. Add tomatoes near end. Remove to bowl.

In same pan add garlic with a little olive oil and saute briefly. Pour in the white wine and stir to deglaze the pan. Add chicken broth, lemon juice, seasoning, salt and pepper. Simmer to reduce a bit.

Add the artichoke hearts, cooked vegetables and cornstarch slurry. Simmer for 5 minutes.

Add the shrimp and green onions and simmer for 30 seconds JUST till starts to turn pink. Remove from heat and immediately pour over pasta. Let sit uncovered for 5 minutes.