Pasta with Artichoke and Cream Sauce

4-5 artichoke hearts
1/4 cup extra-virgin olive oil
1 medium onion, peeled and cut into small dice
1 garlic clove, peeled and minced
3 tablespoons chopped flat parsley
Salt and freshly ground black pepper, to taste
1 cup heavy cream
1 pound pasta
1/4 cup grated Parmesan cheese, plus additional

Cut the artichoke hearts into small 1/4-inch slivers. 

Place the olive oil, onion, garlic, and parsley in a medium-sized sauté pan.  Sauté over low heat until the onion is tender, about 10 minutes.  Add the artichoke slivers to the pan.  Stir, season to taste with salt and pepper, cover and cook over moderate heat until the artichokes are tender, about 10 minutes.  It adds to their flavor if they brown a little.  Add the cream and boil for a few minutes, until the mixture thickens slightly. 

Meanwhile, cook the pasta in boiling salted water until al dente.  Drain the pasta and put it in a shallow serving dish.  Toss with the sauce and 1/4 cup of Parmesan cheese.  Serve immediately, with additional cheese as desired.

Serves 4.


From Cucina Rustica by Viana la Place and Evan Kleiman