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Pappardelle with Artichoke Hearts and Tomatoes

November 4, 2011

The two roofs are complete and a double treat for me.  Treat number one was finding the pappardelle at a local vegetable market, and treat number two was having all these ingredients in the house and fresh chives in the garden since I have been stuck inside dealing with getting a new roof on my house and garage.  Success all day long.

Pappardelle with Artichoke Hearts and Tomatoes


  • 2 T. Olive Oil
  • 2 T. Butter
  • 3 Garlic Cloves (minced)
  • 1/2 Medium Onion (diced)
  • 1 Can Artichoke Hearts (14.5 oz.) (I prefer whole, but quartered is good too)
  • 1 Can Diced Tomatoes and Juice (14.5.oz.)
  • 1 C. Heavy Cream
  • 1/2 C. Chicken Broth (plus more if needed)
  • 1/4 t. Nutmeg
  • Salt and Pepper to taste
  • 1 lb. Pappardelle
  • Parmesan Cheese (freshly grated)
  • Handful of Fresh Chives (chopped)


  1. Saute onions and garlic in the oil and butter; add the tomatoes and heat on medium-low for about 4 minutes; add the artichoke hearts; continue to heat for about 5 more minutes
  2. Stir in the chicken broth and cream, salt and pepper and continue to heat on low
  3. Cook the Pappardelle al dente; drain and plate on warmed plates; sprinkle with Parmesan Cheese
  4. Add the sauce and sprinkle with chives; serve immediately

(Serves 2-4)

Recipe from

2 Comments leave one →
  1. November 5, 2011 12:10

    Looks absolutely wonderful.

    • November 5, 2011 19:59

      Thank you. I love having a great pantry/good food with nothing in the house to eat.

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