Spaghetti with Artichoke Hearts

From The 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 teaspoon Nutmeg
•  Salt And Pepper, to taste
• 1 pound Thin Spaghetti
• 2 Tablespoons Fresh Chives (or Other Herbs) Chopped
• Grated parmesan, for garnish

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. . Add salt and pepper to taste (do not undersalt!) Cook over low heat until desired thickness.

Place drained pasta in a large bowl. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water or chicken broth if sauce seems too thick. Sprinkle with parmesan, if desired.

Notes from Jill's Kitchen: I have been waiting ALL NIGHT to come across this one. I love this recipe beyond words. Before I got married I made this every other week. No joke. So. Much. Love.