Sunday, October 18, 2009

Another new recipe

I found a new recipe to try last night. Actually I found it a few days ago and wanted to give it a try then and every day since but circumstances have conspired against me. For example the first evening I wanted to try it was forced to go on strike and prove to my children that I do expect them to listen, respond and do what is laid out for them to do. They quickly discovered that I am not their maid/slave who will soldier on through a pile of dirty dishes to make their dinner. You see, my girls are expected to empty the dishwasher, refill it and generally tidy up the kitchen each afternoon. After repeated reminders, I was ticked so I went on strike and left them to fend for themselves in the dirty kitchen. It would have been made infinitely better if I was not too tired to run out and get take out for myself and DH but alas I was.

Anyhow, I finally got around to trying the new recipe last night and it was delicious. It is a Pioneer Woman recipe. You can find her post here complete with all her fabulous pictures. I made three little adjustments, leaving out the chicken stock and fresh herbs because I didn't have any and leaving out the nutmeg because I don't care for it in savory dishes.


Spaghetti with Artichoke Hearts and Tomatoes

2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 medium onion, finely diced
1 14.5 ounce can artichoke hearts (quartered or whole), drained
1 14.5 ounce can diced tomatoes with juice
1 cup heavy cream
1/2 cup chicken broth, more as needed
1/2 teaspoon nutmeg
salt & pepper to taste
1 pound thin spaghetti
1 cup freshly grated Parmesan cheese
2 tablespoons chopped chives or other herbs

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 chopped chives.
Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.


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