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1
Cut all the leaves away from the artichokes to expose the hearts.
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2
Trim the artichoke stems, and scoop out the fibrous center with a grapefruit spoon or small paring knife.
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3
Mince 1 artichoke heart, and coarsely chop the second. Set the artichoke hearts aside.
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4
Place the roma tomatoes, round tomatoes, and tomato sauce into a blender; pulse several times to mix, then blend the mixture until pureed, about 30 seconds.
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5
Pour the tomato mixture into a large saucepan, and stir in the tomato paste and garlic until smooth.
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6
Heat over medium heat, and stir in the artichoke hearts, 1/2 cup of sun-dried tomatoes, Italian seasoning, oregano, marjoram, and salt.
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7
Bring the sauce to a boil, reduce heat to medium-low, and simmer for 30 minutes, stirring occasionally.
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8
Pour about 1/2 cup of the simmering sauce into a small bowl, mix in the liquid smoke and 1/4 cup of sun-dried tomatoes. Stir this mixture back into the saucepan.
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9
Pour the heavy cream, sweet white wine, and Parmesan cheese into the sauce and stir to combine. Bring the sauce back to a simmer, and cook until the cheese has melted, about 10 minutes. The sauce should be a pink color with red patches from the sun-dried tomatoes.
