-1 Tablespoon Olive Oil
-3 cloves Garlic, Minced
-1 onion, cut into thin slices
-1 (15 oz) can Quartered Artichoke Hearts, Drained
-1 (15 oz) can Diced Tomatoes With Juice
-1/2 cup Heavy Cream
-1/2 cup Chicken Broth
-1/4 teaspoon Red Pepper Flakes
-1/8 teaspoon Nutmeg
-Salt And Pepper, to taste
-1 pound Spaghetti
-1 cup Grated Parmesan Cheese

Cook spaghetti till al dente. Drain and set aside.

Melt olive oil in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.

Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add red pepper flakes, nutmeg, and salt and pepper to taste. Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Toss lightly to combine and coat.