Italianate Greens and Pasta

1 bunch chard, stems and leaves, chopped
5 garlic cloves, minced
1 pound pasta, cooked
Basil and oregano to taste
1/2 cup sundried tomatoes, chopped
4 canned artichoke hearts, chopped
1/2 cup pitted black olives, chopped
1/2 cup shredded parmesan cheese
1/4 cup chopped fresh parsley
1 tbsp olive oil

Heat oil in large saucepan over medium heat. Add chard stems and saute three minutes. Add garlic and 1/4 cup water and cook until softened. Add chard leaves and another 1/4 cup water and cook, covered, until wilted. Add basil, oregano, tomatoes, artichoke hearts, and olives and saute briefly. Add parsley and salt and pepper to taste. Serve over pasta, topped with parmesan cheese.