Spaghetti with Artichoke Hearts

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We all know The Pioneer Woman turns out some mean recipes so I don’t often use her site as a reference for Maynard.  You know where she is and you’ve seen her recipes.  But I decided to make an exception for this one because she said it was a good “week-day” meal and after realizing I had all the ingredients in my cupboard & fridge I decided to give it a go.  Because it cooked up fast, was super filling and was an instant hit with the kids I couldn’t resist posting it!


  • 2 Tablespoons olive oil
  • 2 Tablespoons butter
  • 3 cloves garlic, minced
  • 1/2 onion, finely diced
  • 14 oz. can artichoke hearts, drained & quartered
  • 14.5 oz. can diced tomatoes with juice
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 teaspoon nutmeg
  • salt and pepper, to taste
  • 1 pound thin spaghetti
  • 1 cup parmesan cheese
  • 2 Tablespoons chives (or other herbs) chopped


  1. While water comes to a boil for the pasta, melt olive oil and butter in a large skillet over medium heat.  Add garlic and onion then sauté for 2 to 3 minutes.
  2. Add artichoke hearts and tomatoes, then stir and cook for 8 to 10 minutes. Reduce heat to low.
  3. At this point, the pasta water should be pretty close to boiling and ready to add the pasta.
  4. Stir the cream and chicken broth into the artichokes and tomatoes. Add salt and pepper to taste.
  5. Cook over low heat until heated through, then turn off heat.
  6. Place cooked & drained pasta in a large bowl & pour sauce over the top. Add chives & nutmeg. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.  Sprinkle with parmesan.

3 thoughts on “Spaghetti with Artichoke Hearts

  1. I'm sure you could use milk and flour to help thicken it up a little or even half and half. I had to laugh about this though because I almost always have heavy cream in my fridge! 🙂


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