Ingredients

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

Description

Fusilli With Artichoke Hearts And Parmesan Cream, Recipe

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