Using a large pot, bring water to a boil and cook the pasta until al dente.

While the pasta is cooking, add the olive oil, garlic and onion to a large pan and cook on medium high heat until onions begin to soften. Add the olives and artichokes, and 3 tbsp of the oil/marinade from the jarred artichokes, to the pan and cook for 3 minutes. Pour the wine into the pan and continue to cook for about 2-3 minutes, or until the liquid almost completely reduces.

Once the pasta is done, drain it and combine with the artichoke and olive mixture from the pan. Toss until fully combined and serve.