Spaghetti with Artichoke Hearts and Tomatoes

I love artichokes. I've always liked them but I developed a serious craving for them when I was pregnant that still hasn't gone away. When I saw the Pioneer Woman's recipe for Spaghetti with Artichoke Hearts and Tomatoes I knew I'd love it.





It was easy to make and absolutely delicious. I added 4 large mushrooms, cut into quarters, since SP isn't a big artichoke fan.



Spaghetti with Artichokes Hearts and Tomatoes

Modified from Pioneer Woman



2 Tablespoons Olive Oil

2 Tablespoons Butter

3 cloves Garlic, Minced

1/2 whole Medium Onion, Finely Diced

4 large muys

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



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.