- 2 1/2 cups canned, drained artichoke hearts (two 14-ounce cans), rinsed and cut into halves or quarters
- 1/2 cup grated Parmesan cheese
- 1 teaspoon fresh-ground black pepper
- 2 cloves garlic, minced
- 3/4 pound fusilli
- 3/4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons chopped chives, scallion tops, or parsley
- 1 cup heavy cream
- In a medium saucepan, melt the butter over moderately low heat. Add the garlic and cook for 30 seconds. Stir in the cream, salt, pepper, and artichoke hearts. Cook until just heated through, about 3 minutes.
- In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain the pasta and toss with the cream sauce, Parmesan, and chives.
Canned vs. Marinated Artichoke Hearts We vastly prefer canned artichoke hearts to the marinated type that come in small jars. The marinated ones often have an acrid taste. When using the canned artichokes, drain and rinse them first to remove any "tinny" flavor from the can.
Artichokes usually make wines seem sweeter. Accordingly, we suggest a red or white wine with loads of acidity. A Barbera or Dolcetto from the Piedmont region of Italy or an Italian Pinot Bianco or Sauvignon Blanc would all be suitable.