Artichokey?

Recipe today from Pioneer Woman. I love her format- takes you step by step with photos.  However, not as health-conscious as I prefer- which is why I only dabble here : ) But that doesn't mean it's not stinkin delicious! I have heard several people swear by her homemade cinnamon rolls, they are on my list to try.  However I'm not sure they can beat my favorite- Clone of a Cinnabon.

We are obsessed with this tomato cream sauce- it is to die for. Geoff made dinner the day we tried this since I was out at a church thing. I was starved by the time I got back- and totally scarfed this meal. It's totally delish. I would serve with a side salad- it is pretty rich.

Substitutions: Whole Wheat Spaghetti, and "No-Chicken Broth"

Spaghetti with Artichoke Hearts and Tomatoes

Ingredients

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 3 cloves Garlic, Minced
• ½ 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
• ½ cups Chicken Broth (More As Needed)
• ½ teaspoons Nutmeg
• Salt And Pepper, to taste
• 1 pound Thin Spaghetti
• 1 cup Parmesan Cheese, Freshly Grated
• 2 Tablespoons Fresh Chives (or Other Herbs) Chopped

Preparation Instructions

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.