Ingredients
1 Tbsp Extra Virgin Olive Oil
1 Medium Yellow Onion (thinly sliced)
3 Medium Artichokes (trimmed and hearts sliced) or 1 (4-ounce) can artichoke hearts (drained and halved)
2 Cloves Garlic (finely chopped)
1 tsp Lemon Juice
Salt and Pepper to taste
1/4 cup Dry White Wine
1/2 lb Fresh Spinach Fettuccine (cooked until tender, drained)
(1/4 cup pasta water reserved)
6 Oil-Packed Sun-Dried Tomatoes (sliced)
2 tsp Chopped Thyme
Grated Parmesan Cheese
Directions:
Heat oil in a large skillet over medium heat. Add onions and cook until tender. Add artichokes, garlic, lemon juice, salt and pepper and cook until artichokes are tender, 7 to 8 minutes. Add wine and simmer until just thickened. Stir in reserved 1/4 cup pasta water, tomatoes and thyme then add pasta, salt and pepper and toss well. Transfer pasta to bowls, garnish with cheese and serve.
Heat oil in a large skillet over medium heat. Add onions and cook until tender. Add artichokes, garlic, lemon juice, salt and pepper and cook until artichokes are tender, 7 to 8 minutes. Add wine and simmer until just thickened. Stir in reserved 1/4 cup pasta water, tomatoes and thyme then add pasta, salt and pepper and toss well. Transfer pasta to bowls, garnish with cheese and serve.
