Last week I prepared another of Pioneer Woman's recipes and it was not only yum!, it was easy, and great left over. I had a busy day and threw it together in about 25 minutes -- after racing in the door at about 5:30.
The only thing bad about it was my husband confessed he does not like artichokes. Twenty-five years married and I never knew. He never said! So, I guess I'll save this one for a night when he's not home. All the kids liked it, including my son's girlfriend, and Faith especially. I really enjoyed it as well -- the leftovers, too.
I did not have fresh herbs to sprinkle (well, I did, but didn't think cilantro would go too well) and did not really think it made a difference. The sauce was creamy and tasty without. I think my tomatoes were chunkier than hers (I use this brand), but I was o.k. with that. As the recipe states, salt to taste and I did have to add a couple times, so keep tasting and salt as needed. I doubled the recipe for six and had lots of leftovers, but I don't think one recipe would feed six adults.
serves 5 to 6
2 T. olive oil
2 T. butter
3 cloves garlic, minced
½ whole medium onion, finely diced
1 can artichoke hearts (I used quartered), drained
1 can diced tomatoes with juice (14.5 Oz.)
1 cup heavy cream
½ cups chicken broth (more as needed)
½ t. nutmeg
salt and pepper, to taste
1 pound thin spaghetti
1 cup Parmesan cheese, freshly grated
2 T. 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. 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.Pioneer Woman Cooks