Simple Way to Prepare Andrew Copley spaghetti with artichoke hearts and tomatoes

Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, spaghetti with artichoke hearts and tomatoes. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

spaghetti with artichoke hearts and tomatoes is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. spaghetti with artichoke hearts and tomatoes is something which I’ve loved my entire life.

Melt olive oil and butter in a large skillet over medium heat. Instructions Cook spaghetti till al dente (or fully cook, depending on your taste). Melt olive oil and butter in a large skillet over medium heat. Heat olive oil in heavy large saucepan over medium heat.

To get started with this particular recipe, we have to prepare a few ingredients. You can have spaghetti with artichoke hearts and tomatoes using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make spaghetti with artichoke hearts and tomatoes:

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

Put tomatoes, peppers, artichoke hearts, basil, vinegar, oil, salt, pepper and garlic powder in a large bowl; toss to coat. Let stand, tossing occasionally, while cooking pasta. Bring a large pot of well-salted water to a boil; cook pasta according to package directions. Drain and rinse with cold water; drain again.

Instructions 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

Bring a large pot of well-salted water to a boil; cook pasta according to package directions. Drain and rinse with cold water; drain again. Place the oil-packed sun-dried tomatoes on a paper towel and gently press the artichoke hearts into a colander with a wooden spoon to remove the liquid. Top off your pasta with a pinch of sea salt and fresh ground pepper. Or, sprinkle on some Parmesan cheese (for those who eat dairy) or nutritional yeast (for vegans).

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