Pasta with Artichoke Garlic Cream Sauce

Today's Culinary Delight is another dish, like last week's scallops, that is not the healthiest, but is so yummy! I promise, the next installment will be something really nutritious, like SALAD! Enjoy!

And for those of you who are curious, Katie ;-), it also just happens to be what we had for dinner tonight...

Pasta with Artichoke Garlic Cream Sauce
The original recipe at Nola Cuisine.com calls for the sauce served over Oysters, but as we don't have any in the house, and I do not like them, Sam-I-am, we used pasta instead :-)
Serves 4

Ingredients:
2 Tbsp butter
2 green onions, thinly sliced
3 cloves Garlic, minced
4 Tbsp white wine
2 cups Artichoke Hearts, drained, rinsed and chopped
1 Pint heavy cream
3 Tbsp grated Parmesan cheese
1 dash Worcestershire sauce
3 dashes Hot sauce--can be adjusted to suit your tastes
2 tsp fresh lemon juice
Kosher salt and Cayenne pepper to taste
Cooked pasta--any kind is fine

Sweat the onions and garlic in the butter for 2-3 minutes. Add the white wine and reduce until mostly evaporated. Add the chopped artichoke hearts and cook for 2-3 minutes. Add the cream and reduce until slightly thickened; add the Parmesan cheese. Add the Worcestershire, hot sauce and lemon juice. Season to taste with salt & cayenne, and serve over pasta.

So there you go. By the way, next Thursday, as you know, is Thanksgiving, so I will try to deliver that week's recipe on Wednesday instead--cross your fingers :0)

Happy eating everyone!
k~