Spaghetti with Artichoke Hearts and Tomatoes

This one is straight from the Pioneer Woman. I love her recipes.

Ingredients:

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 (I used flat-leaf parsley)

Directions:

- 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 herbs.

- Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

Tips and Tricks:

- You could probably make it without the cream for a super healthy dish, although the cream does add a certain fatty loveliness. :)