In original pot, saute garlic in the olive oil until garlic is tender and aromatic.
Stir in diced tomatoes and drained artichoke hearts and use a wooden spoon to break up the hearts.
Once mixture is steaming nicely, then add the clams, including juice.
Bring entire mixture back to a simmer, then add pasta. Be sure to only add as much as required to make a satisfying texture. Depending on the type of pasta you use, you might lose the clams in the pasta.
Heat until everything is nicely heated through.
Put entire mixture into a large serving bowl and bring to the table to serve family style.
Sprinkle the shredded cheese over the individual bowls and enjoy!
Suggestions: Use italian spiced tomatoes; use tri-color Rotini for your pasta; use a good parmasean/romano mixture for the cheese. One major thought, NEVER use onions. Something about the texture just doesn't work. If you like onion flavor use a bit of onion powder. If you like a stronger garlic flavor, add a half a teaspoon of garlic powder. To make it exotic, a few shakes of bay seasoning. (Go light on this, it can get REAL salty quick.) Pick a good quality clam option, and don't be afraid to substitute muscles if you like.