Artichokes and cream: what's not to love

If life were perfect I would have created this dish but nope, it wasn't me. It was another food blogger, Ree Drummond at Pioneer Woman. She's just come out with a cookbook but I've been reading her blog all along. She takes a million photos of the process for each recipe and has fun doing it. She has a handful of home schooled kids and a working cattle ranch. She is way too organized but has an honest blog that is fun to read and is a damn fine cook.

Spaghetti with artichokes and tomatoes

She touts this as almost entirely made from the pantry and I did use canned artichoke hearts but I had enough fresh Roma tomatoes so I blanched and pealed them. I had thought frozen artichokes but they might be to watery and Trader Joe's has a very nice canned product. It is easy, quick and very filling. I like to have a meatless dinner ever so often and this fits the bill.

Ree added the cheese a bit differently. Hot pasta into a bowl, drizzle with olive oil and then sprinkle a fair amount of grated Parmesan. Then top with the hot sauce. I think that helped to incorporate the cheese better. And like her, I use tongs to help mix this all together. Where ever would I be without tongs. They are on my family crest.

Editor's note: I got so wound up about this dish I missed one thing. It was delicious! My beloved enjoyed it and didn't even miss the meat. I could have eaten the whole bowl but held myself in check. Red sauce is on for me but I really have trouble with the acid. This had a yummy tomato flavor without the acid-reflux I usually experience. Do make this. Go to the store right now.