Beef and Artichoke Fettucine

8 oz. uncooked fettucine (spinach fettucine is best)
1 jar (6 oz.) marinated artichoke hearts, cut in half and reserve marinade
1 sm. onion, finely chopped (about 1/4 c.)
1 c. half-and-half
1/2 c. grated parmesan cheese
2 c. (8 oz.) cooked roast beef, cut into julienne strips
Freshly ground pepper
1/3 c. chopped toasted pecans

Cook fettucine as directed on package. While fettucine is cooking, heat reserved marinade in 10-inch skillet over medium heat. Cook onion in marinade about 4 minutes, stirring occasionally. Stir in half-and-half; heat until hot. Stir in parmesan cheese, artichoke hearts, and beef. Heat until hot. Drain fettucine, stir into sauce, and toss with 2 forks. Sprinkle with pepper and pecans. Serves 6.