Quarter artichoke hearts and trim and cut asparagus into 1 inch pieces. Set aside. Drain sun dried tomatoes and reserve oil. Chop tomatoes. Slice sausage on the diagonal into 1/2 inch slices.
2
Bring large pot of water to boil and cook pasta in salted water according to package directions.
3
While pasta is cooking, heat 2 Tbsp oil over medium high heat in a large shiny skillet. Add sausage and cook until well browned. Remove from skillet into bowl with a slotted spoon.
4
Add artichokes and garlic to the skillet and saute over medium heat 1 - 2 minutes. Add broth, wine and sun dried tomatoes. Bring to a boil ovr medium high heat and cook until sauce is beginning to thicken slightly. Add asparagus and cook 2 minutes more - about 8 minutes total.
