Heat 2 tablespoons of olive oil in a large skillet over medium heat, add the shallots and sauté, 3-4 minutes. Add artichokes, sundried tomatoes and garlic, continue to sauté for 2-3 minutes, until fragrant. Pour in the broth and cream and cook about 5 minutes until sauce has reduced slightly. Whisk in butter and season sauce with salt, black pepper and nutmeg.