Spaghetti ai Carcofi

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
pinch oregano
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.