Cook orecchiette in boiling water until done, 4-5 minutes. Strain and set aside.

Combine artichoke hearts, fennel, tomato, yellow and red peppers and sun-dried tomato. Season to taste with garlic, olive oil, salt and pepper. (If you like, 1 tsp. fresh chopped rosemary is a wonderful addition). Lightly sauté the arugula and broccoli rappini with a tablespoon of olive oil, fresh garlic and a few drops of water over medium heat until wilted. Season with salt and pepper.

To serve, heat pasta in boiling water for 30 seconds. In a medium sauce pot heat relish, add wilted greens and adjust seasoning. Portion pasta in 6 serving dishes and top with provencal relish.