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.
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.
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 3/4 teaspoon salt
- 1 teaspoon fresh-ground black pepper
- 2 1/2 cups canned, drained artichoke hearts (two 14-ounce cans), rinsed and cut into halves or quarters
- 3/4 pound fusilli
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped chives, scallion tops, or parsley
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. When using the canned artichokes, drain and rinse them first to remove any aluminum flavor from the can.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
607 calories; 33g total fat; 107mg cholesterol; 1293mg sodium; 58g carbohydrates; 2g fiber; 20g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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