Spaghetti with Artichoke Hearts and Tomatoes

Before I came in to the picture, C and the girls were not very adventurous. They were not in to many veggies and lots of things scared them.

Now...

...let's just say they like asparagus.

And when I saw this pasta on Pioneer Woman, I HAD to make it. The mere mention of the foreign word artichoke scared the crap out of C and both kids.

Let's just say...it was a hit all around. God Bless you, Ree. And I have JUST enough leftovers for my lunch tomorrow.

Spaghetti with Artichoke Hearts and Tomatoes

from The Pioneer Woman

2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 medium onion, finely diced
1 14.5 ounce can artichoke hearts (quartered or whole), drained
1 14.5 ounce can diced tomatoes with juice
1 cup heavy cream
1/2 cup chicken broth, more as needed
1/2 teaspoon nutmeg
salt & pepper to taste
1 pound thin spaghetti
1 cup freshly grated Parmesan cheese
2 tablespoons chopped chives or other herbs

Cook spaghetti till al dente. Drain and set aside.Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. 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.Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chopped chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.