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.
Spaghetti with Artichokes and Tomatoes
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
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.
Source: Pioneer Woman Cooks.
5 comments:
that sounds DELICIOUS and I adore artichokes :) Do you this would work just as well with spaghetti squash?
oops, I forgot the work "think". Do you think this would work with spaghetti squash instead of the pasta?
yum!!! I love artichokes! I made her 3 cheese stuffed shells last week and they were great! My cousin made the sherried tomato soup for me the other day and that was heavenly!
Kristine,
I am personally not a big fan of Spaghetti Squash, but if you are, I think it would be great. You might want to cut back on some of the liquid, however. The pasta really soaks it up and I don't think the squash would do that.
I love pasta with artichokes! It is actually one of the only ways I will use whole wheat pasta which is an excellent match for the artichokes. I wasn't expecting the heavy cream in the recipe though. I'll have to keep this one in mind!
@Kristine: I think speghetti squash would be too delicate if I'm thinking of the right thing. But you never know - I would try it. I'd just probably cut everything into smaller cubes/diced. Good luck!
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