Wine suggestion, please.

For dinner I'm making chicken breast sauteed in olive oil, topped with bruschetta and marinated artichoke hearts, served over whole wheat pasta.

I'm leaning towards a Rhone/Rhone-type (ESJ?) red, but am open to other ideas.

Normally wouldn't touch marinated artichokes and wine with a ten foot poll. However if I had to, would go with a hefty Italian Rosato such as Cerasuolo d'Abruzzo.

Southern French rosé might just do the trick, too.

Only rosé I have is ESJ Bone-Jolly (06) - trying to remember what the last one was like.....