4 tablespoons unsalted butter
1 small onion, chopped fine
1 garlic clove, minced
1 13.75-ounce can artichoke hearts, drained, rinsed and coarsely chopped
1/2 cup sour cream
1 1/4 cups heavy cream
1/2 cup parmesan cheese, grated
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
salt and pepper to taste
Pasta of your choice (I used fettucine)
Directions
1. Melt butter in a large skillet over medium heat.
2. Add onion and cook until softened, about 3 to 5 minutes.
3. Add garlic and cook until fragrant, about 1 minute.
4. Increase heat to medium-high, add artichokes, and cook until slightly browned, 3 to 5 minutes.
5. Remove from heat and stir in sour cream, 1 cup heavy cream, parmesan, and lemon zest and juice.
6. Cook over low heat, do not boil, until ingredients are heated through, about 2 minutes.
7. Season with salt and pepper to taste.
8. Toss cooked pasta with sauce and the remaining 1/4 cup heavy cream. Sprinkle with extra parmesan if desired.
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