Spaghetti with Artichoke Hearts and Tomatoes

I have totally forgotten what I was planning to make with the two cans of artichoke hearts I bought. Not the marinated kind in small jars, but the ones just packed in water in cans. I must have had a reason, but then I found myself googling recipes to make with them... Luckily I found Ree Drummond's recipe for Spaghetti with Artichoke Hearts and Tomatoes. I only knew of the 'Pioneer Woman' from Food Network magazine, and had never paid much attention to her, but this pasta dish was super simple (especially when I cut out a few steps) and just what I needed on a weeknight home alone. Her commentary was funny too, and her pictures are so purdy...

First up: one glass of wine for the cook. Then, in a large pan with 2 Tbsp each olive oil and butter, cook one diced onion and three minced garlic cloves for about 3-4 minutes. Add in one can artichoke hearts, drained, squeezed dry and chopped up a little if they're whole, and one can diced tomatoes. Simmer 8-10 minutes. On low heat, stir in one cup cream (she uses heavy cream, I used half and half - and I thought that was decadent!).

Add a pinch of nutmeg and 1/2 cup white wine (she used stock, wine is so much classier) and let it cook for a few minutes. I was already drooling by this point, it looked so good! Add salt and pepper. Meanwhile, cook the pasta - I used whole wheat linguini. Once it was cooked, I tossed in a little olive oil and a very small sprinkling of parmesan before mixing in the sauce.

Mmm what a classy weeknight dinner! No protein, but oh well. The sauce was very good, rich-tasting thanks to the cream, but was quite liquidy, almost soupy. I can't imagine how decadent it would be with all the heavy cream and parmesan the original recipe called for! I also really liked the artichokes, I'd pretty much only bought the marinated ones before so this was new for me. For a dinner with so few ingredients, it was addictive. Good thing I still have one more can of artichokes in the cupboard...