Spaghetti with Artichoke Hearts

Ben came home for lunch today, and we ate last nights leftovers together.  I always feel good about preparing a meal without meat, but I think this dish would work better as a side to some shrimp skewers and grilled asparagus.  Ben doesn't love creamy spaghetti sauces so I've never actually made one before.  I don't think I'll branch out much, as this one seems to taste as wonderful as ones I've tried at restaurants.  I'd rate it an easy-moderate overall.  And a dish I'd make once or twice a year, not one I'd regularly crave.

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 3 cloves Garlic, Minced
• ½ whole Medium Onion, Finely Diced
• 1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
• 1 can Diced Tomatoes With Juice (14.5 Oz.)
• 1 cup Heavy Cream
• ½ cups Chicken Broth (More As Needed)
• ½ teaspoons Nutmeg
• Salt And Pepper, to taste
• 1 pound Thin Spaghetti
• 1 cup Parmesan Cheese, Freshly Grated
• 2 Tablespoons Fresh Chives (or Other Herbs) Chopped

1. Cook spaghetti till al dente. Drain and set aside.
2. Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.
3. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes.
4. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
5. 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 sauce seems too thick.

In looking  back over this I think I'll have to pay closer attention to steps 4 and 5 next time.  If you love creamy pastas this is a dish you should try.  I'll try it again as a side to some grilled shrimp and asparagus.  Yum!