Artichoke hearts...really, need I say more.
Spaghetti with Artichoke Hearts and Tomatoes
From: The Pioneer Woman
2 Tbs. olive oil
2 Tbs. butter
3 cloves garlic, minced
1/2 med. onion, finely diced
1 (14.4 oz)can artichoke hearts, drained
1 (14.5 oz.) can diced tomatoes, undrained
1 cup heavy cream
1/2 cup chicken broth or more as needed
1/2 tsp. nutmeg
Salt and pepper to taste
1lb. thin spaghetti
1 cup freshly grated Parmesan cheese
2 Tbs. chives, chopped
Cook spaghetti till alienate. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and sauté for 2 to 3 minutes.
Add artichoke hearts and tomatoes. Stir and cook for 8-10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste. Make sure not to under salt. Cook over low. Heat until heated through, 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 the sauce is too thick