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Source: Food and Wine Quick from Scratch

Fusilli with Artichoke Hearts and Parmesan Cream
The spiral shape of the fusilli scoops up plenty of creamy sauce. This pasta would also make a nice side dish with roasted meat or chicken, in which case it would serve six.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 16 minutes
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2 tablespoons butter
2 garlic cloves, minced
1 cup heavy cream
3/4 teaspoon salt
1 teaspoon fresh ground black pepper
2 1/2 cups artichoke hearts, (two 14-ounce cans) drained, rinsed, and cut into halves
3/4 pound fusilli
1/2 cup Grated Parmesan cheese
2 tablespoons chives, chopped




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.


Wine Recommendation: 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 suitabl


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