1. Place all ingredients in a deep saucepan except artichoke hearts, olives, and pepper. 

2. Bring to a boil, reduce heat to medium, and cook for 15 minutes, partially covered. Stir regularly. If the pasta absorbs liquid too quickly, add a little more beef stock. 

3. Add artichoke hearts, olives, and pepper to saucepan. Continue cooking for 5 to 7 minutes, partially covered. 

4. Serve with grated Parmesan cheese, if desired. 

Chef’s secret

The secret to making this recipe is to watch it closely, stirring regularly, and to adjust the heat so that the mixture simmers constantly.