1 Tablespoon olive oil
1 Tablespoons butter
2 cloves garlic, minced
1/4 onion, finely diced
1/2 (14.5 oz) can artichoke hearts, quartered or whole, drained
1 can diced tomatoes with juice (14.5 oz)
1/2 cup heavy cream
1/2 cup chicken broth
dash of nutmeg
1/2 pound of spaghetti
1/2 cup grated parmesan cheese
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2-3 minutes.
In a separate pan, boil water for spaghetti. Cook spaghetti till al dente (10 minutes)
Add artichoke hearts and tomatoes to the skillet. Stir and cook for 8-10 minutes. Reduce heat to low. Stir in cream and chicken broth. Cook over low heat until heated through, then turn off heat.
Drain spaghetti and place drained pasta in a large bowl. Sprinkle with parmesan cheese. Pour sauce over the top. Toss lightly to combine and coat.
The thing is...you already have two contributors, and I don't want to intrude....Oh man. I crack my self up!!! BTW, you are awes and I'm making the sweet and sour meatballs tonight. Crisis averted.
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