Spaghetti with Artichoke Hearts and Tomatoes (TNT)

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Spaghetti with Artichoke Hearts and Tomatoes 

Prep Time: 15 Minutes | Cook Time: 30 Minutes | Difficulty: Easy | Servings: 6
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

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.  Delicious!
 
Gail's notes: I haven't actually made this myself (yet), but wanted to add this to my recipe list since I can attest to just how awesome this is!  My good friend, Ryan Clegg, brought me in a sample of this dish and I was very impressed with the flavor--it was wonderful!  She added some wonderful julien cut California brand sun-dried tomatoes to this dish.  The sun-dried tomatoes really make a difference in pasta dishes (I am a huge fan of this particular brand of sun dried tomatoes--I've tried other brands, but none so far compare to this brand!).  Thanks again to Ryan for being such a kind and generous person (and for being such a wonderful cook, too)! 

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