2 T butter
3 cloves garlic, minced
1/2 medium onion, finely diced
1 14.5 oz can artichoke hearts (whole so ppl can take them out if they desire), drained/ squeezed
1 14.5 oz can diced tomatoes with juice
1 cup heavy cream
1/2 c chicken broth, more as needed
1/2 t nutmeg (do it!)
salt & pepper to taste
1 pound thin spaghetti
1 cup freshly grated Parmesan cheese
2 tablespoons chopped chives or other herbs
Cook spaghetti. 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. 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 chives (or don't, its up to you). Toss lightly to combine and coat; add a tiny bit of water if sauce seems too thick.