Ingredients
2 tbsp. butter
2 cloves garlic
1 c. heavy cream
3/4 tsp. salt
1 tsp. fresh-ground black pepper
2 1/2 c. canned
3/4 lb. fusilli
1/2 c. grated Parmesan cheese
2 tbsp. Chopped chives
Preparation
Step 1In a medium saucepan, melt the butter over moderately low heat. Add the garlic and cook for 30 seconds. Stir in the cream, salt, pepper, and artichoke hearts. Cook until just heated through, about 3 minutes.Step 2In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain the pasta and toss with the cream sauce, Parmesan, and chives.Step 3Notes: Canned vs. Marinated Artichoke Hearts: We vastly prefer canned artichoke hearts to the marinated type that come in small jars. The marinated ones often have an acrid taste. When using the canned artichokes, drain and rinse them first to remove any tinny flavor from the can.Step 4Wine Recommendation: Artichokes usually make wines seem sweeter. Accordingly, we suggest a red or white wine with loads of acidity. A barbera or dolcetto from the Piedmont region of Italy or an Italian pinot bianco or sauvignon blanc would all be suitable.
