It was easy to make and absolutely delicious. I added 4 large mushrooms, cut into quarters, since SP isn't a big artichoke fan.
Spaghetti with Artichokes Hearts and Tomatoes
Modified from Pioneer Woman
2 Tablespoons Olive Oil
2 Tablespoons Butter
3 cloves Garlic, Minced
1/2 whole Medium Onion, Finely Diced
1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 cup Heavy Cream
1/2 cup Chicken Broth (More As Needed)
1/2 teaspoon Nutmeg
Salt And Pepper, to taste
1 pound Thin Spaghetti
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives (or Other Herbs) Chopped
Cook spaghetti till al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.
Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.
On your recommendation and inspired by that gorgeous photo, I went to see the recipe. It does sound delicious. I am relatively new to your blog but wanted you to know how much I like the food and recipes you feature here. I hope you had a fantastic holiday and that the new year brings all measure of good things your way. Blessings...Mary
ReplyDeleteI'm going to give this a try - we have a large jar of artichokes right now and I'm looking for interesting ways to use them.
ReplyDeleteMmmm looks soo yummy, the tomatoes are bright and just begging to be eaten! For how much I love artichokes, I sure don't cook with them very often for some reason... I should fix that!
ReplyDelete