spaghetti with artichoke hearts and tomatoes
spaghetti with artichoke hearts and tomatoes

Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, spaghetti with artichoke hearts and tomatoes. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Fresh Chives (or Other Herbs) Chopped. Creamy spaghetti dish with artichoke hearts and tomatoes that is super easy to make! The sauce is a tomato cream based sauce and your whole family will go This is a meal you can serve to company and they will be astounded….

spaghetti with artichoke hearts and tomatoes is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. spaghetti with artichoke hearts and tomatoes is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook spaghetti with artichoke hearts and tomatoes using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make spaghetti with artichoke hearts and tomatoes:
  1. Take 2 tbsp olive oil
  2. Make ready 2 tbsp butter
  3. Prepare 3 clove garlic, minced
  4. Get 1/2 medium onion, diced
  5. Take 1 can artichoke hearts-14.5 oz quartered, drained
  6. Get 1 can diced tomatoes with juice
  7. Get 1 cup heavy cream
  8. Get 1/2 cup chicken broth (more as needed)
  9. Make ready 1/2 tsp nutmeg
  10. Prepare 1 salt and peper to taste
  11. Make ready 1 lb thin spaghetti
  12. Prepare 1 cup parmesan cheese
  13. Prepare 2 tbsp chives or other herbs, chopped

Cut off the top fourth of the artichoke; peel and trim the stem. Meanwhile, in a large pot of boiling salted water, cook the spaghetti until al dente. Remove artichokes from pot and rinse under cold water; transfer to paper towels to dry. In a large deep skillet, heat olive oil over medium-low heat.

Steps to make spaghetti with artichoke hearts and tomatoes:
  1. cook spaghetti, drain, and set aside.
  2. while spaghetti is cooking, saute onions and garlic in butter and oil in large skillet for 2-3 minutes
  3. add artichokes and tomatoes to skillet and cook for 8-10 minutes
  4. reduce heat to low and stir in cream and chicken broth. add salt and pepper and cook over low heat until heated through
  5. place pasta in large bowl and sprinkle with parmesan cheese. pour sauce over the top and add herbs.
  6. toss lightly to combine and coat, add more chicken broth if sauce seems too thick

For my recipe I used their spaghetti, extra virgin olive oil and artichoke hearts. I sauted the mushrooms in the olive oil with garlic, then added the artichoke hearts and fresh herbs. I tossed it all through freshly cooked pasta and finished it off with some black pepper and veggie style parmesan. Slice onion, mince garlic, halve tomatoes, slice basil leaves, crumble feta or grate parmesan, drain/rinse/quarter artichoke hearts. Thin with reserved pasta water if necessary to coat the spaghetti.

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