Spaghetti with Artichokes
A simple artichoke-cream sauce that can be prepared in the time it takes to boil the pasta!
1 package frozen artichoke hearts (or 2-3 artichokes already cooked)
1 clove garlic, minced
1 TBSP fresh parsley, minced
1/2 cup white wine
1/3 cup heavy cream
1/4 cup grated parmigiano cheese
In a saucepan, saute the garlic in olive oil until golden. Add the artichoke hearts, parsley, salt and pepper and a sprinkle of oregano. Saute a few minutes, then splash in the wine. Cover and let cook about 3 minutes. Stir in the cream; when it's heated, add the cheese. Stir and simmer on low until the spaghetti is cooked al dente.
Drain the pasta and toss with the sauce. Dust with parmigiano and a sprinkle of freshly-ground pepper.