Cook fettuccine in medium pot until just tender but firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid.

Meanwhile, stir walnuts in heavy large skillet over medium heat until lightly toasted, about 2 minutes. Transfer to small plate.

Pour artichoke marinade and wine into same skillet. Boil until reduced to 3/4 cup, about 1 minute or so. Whisk in sour cream and remove from heat (do not boil.) Mix in artichokes, tomatoes, and most of the chives, reserving a few to sprinkle on top.

Add pasta to sauce. Toss to blend well, adding reserved pasta cooking liquid by tablespoonful if pasta is dry. Season to taste with salt and pepper. Sprinkle with walnuts and remaining chives and serve.

NOTE: This recipe serves two quite easily. It called for 8 ounces of fettuccine, but I only used four. I also used white cooking wine and low-fat sour cream. After boiling the wine and artichoke marinade for 2 minutes I had about half a cup, but it was enough. That’s why I put "1 minute or so" for reducing it. I think you would only need the pasta liquid if you used 8 ounces of fettuccine. It had a good flavor which we enjoyed. I found it in the November 1997 issue of Bon Appetite when I was looking for a recipe Aysha told me was in there.