Spaghetti with Artichoke Hearts and Tomatoes

I found this recipe at The Pioneer Woman Cooks and it is so delicious. This one is not in her new cookbook, only on her website. It is so simple to make but so tasty. I'm a huge fan of artichokes and this is a great way to use them. I will definitely be making this again and again. Of course, hubby is not a big pasta lover and this is not a Paula Deen recipe so he was not impressed. I could eat pasta at least several times a week. Could be all those Italian Sunday dinners at my grandmothers house growing up.....I cannot live without pasta (or chocolate or coffee or cake or cookies........etc......).

Hope you all have a great weekend. They are calling for a chance of snow flurries here in Virginia this Saturday and I'm hoping that doesn't happen. I am NOT a fan of snow....I'm a warm weather and sunshine person!

2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 whole medium onion, finely diced
1 can artichoke hearts (14.5 oz quartered or whole), drained
1 can diced tomatoes with juice (14.5 oz can)
1 cup heavy cream
1/2 cup chicked broth (more as needed)
1/2 teaspoon nutmeg
salt and pepper to taste
1 pound thin spaghetti
1 cup parmesan cheese, freshly grated
2 tablespoons fresh chives, or other herbs, chopped

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 artichokes 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 chives (or other herbs). Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems to thick.