Artichoke Spaghetti

I found this recipe on The Pioneer Woman website. Finally made it for dinner tonight and it was DELICIOUS- as ALL Pioneer Woman recipes are. All of them. Mine came out a little runny so next time I make it I am thinking I will drain the diced tomatoes. I also think I would like trying it with more cheese and putting it all in the oven for just a minute to let the pasta soak up some more of the sauce before serving it.. Not that it wasn't absolutely delicious the way I made it tonight- but just a few tweeks I might try next time around. If you don't like artichokes- skip this one. It has an amazing yummy artichoke taste to it. 

Artichoke Spaghetti 

By: Pioneer Woman

Ingredients

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 3 cloves Garlic, Minced
• 1/2 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
• 1/2 cup Chicken Broth (More As Needed)
• 1/2 teaspoon 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.