Thursday, April 15, 2010

Artichoke, Tomato Pasta

This recipe is from Pioneer Woman website, but you know me...I had to make my own changes here and there. I really hope you add this to your weekly routine, cause it's really good.

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
1/2 lemon
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 cup Heavy Cream
½ cups white wine or Chicken Broth (More As Needed)
Salt And Pepper, to taste
1 pound Thin Spaghetti
1 cup Parmesan Cheese, Freshly Grated

Drain and rinse 1 can of small artichoke hearts
chop 1 onion
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, juice of 1/2 a lemon & splash or 2 of white wine and let cook off
Add tomatoes, stir and cook for 8 to 10 minutes

Reduce heat to low, stir in cream and chicken broth to desired consistency
Add salt and pepper to taste & your favorite dried herbs (I used a tad oregano & parsley). Cook over low heat until heated through, then turn off heat.

Place drained pasta on a plate & sprinkle with 1 cup Parmesan. Pour sauce over the top. Toss lightly to combine and coat. Then sit back and enjoy, cause it's really delicious!