1 TBSP olive oil
1 med. yellow onion, thinly sliced
3 med. artichokes, trimmed & hearts sliced OR 1 - 4oz. can artichoke hearts, drained & halved.
(i just used a 4oz. jar of quartered artichokes)
2 cloves garlic, finely chopped
1 tsp. lemon juice
salt & pepper to taste
1/4 cup dry white wine (i used white cooking wine)
1/2 lb. fresh spinach fettucine, cooked until tender, drained (1/4 cup pasta water reserved)
(i used brown rice penne pasta for my portion & dry fettucine for j's portion)
6 oil-packed sun-dried tomatoes, sliced
2 tsp. chopped thyme (i used ground thyme because that's all i had on-hand - fresh would be deliciously delightful).
grated parmesan cheese (i actually forgot about this part & didn't miss it at all - which is good because as much as i love parm, it has lots of sodium in it).
Heat oil in large skillet over medium heat. Add onions and cook until tender. Add artichokes, garlic, lemon juice, salt & pepper and cook until artichokes are tender, 7-8 minutes. Add wine and simmer until just thickened. (didn't really "thicken", i just made sure it's mixed well). Stir in reserved 1/4 cup pasta water, tomatoes and thyme. Add pasta, salt & pepper and toss well. Transfer pasta to bowls, garnish with cheese (i left this part out & it's still scrumptious), & serve. That's it...SUPER easy!
this recipe came from the "whole foods" site.