Name: Spaghetti with Tomatoes, Artichokes, and Cream
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1 pound thin spaghetti; 1 tablespoon extra-virgin olive oil; 1 tablespoon unsalted butter; 1 medium sweet onion (, diced); 4 cloves garlic (, minced); 15 ounce can diced tomatoes (, undrained); 14 ounce can quartered artichoke hearts (, drained); 1 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/8 teaspoon nutmeg; 1/2 cup heavy cream; 1/2 cup chicken broth (( or vegetable broth)); 1/2 cup grated Parmesan cheese; 1/3 cup chopped fresh parsley