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
Food & Wine
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