Italian Fusilli With Sun-Dried Tomatoes and Artichoke Hearts

Ingredients

• 1/2 c (27 g) sun-dried tomatoes
• 1/4 c (60 mL) vegetable broth
• 1 medium onion, coarsely chopped
• 3 garlic cloves, minced
• 1 14-oz (397-g) can artichoke hearts, drained and quartered
• 1/2 c (120 mL) dry white wine
• Iodized salt
• Ground black pepper
• 2 tsp (10 mL) fresh oregano, chopped
• 1/4 c (5 g) loosely packed fresh basil, thinly sliced
• 10 oz (283 g) fusilli pasta, preferably whole wheat