Courtesy of PureZing

Serves 4

INGREDIENTS:

1 package frozen artichoke hearts, thawed and drained
1 onion, chopped
3 Tablespoons butter
2 cloves garlic, pressed or finely minced
½ cup white wine
Juice of 1 lemon
1 cup heavy cream
8-ounces fettuccine
1/3 cup toasted cashews
¾ cup Parmesan cheese, grated
Sea salt and freshly ground pepper to taste

DIRECTIONS:

Thaw and drain artichokes hearts. Saute onion in butter until onions are soft. Add garlic, lemon juice, wine, and artichokes. Cover and cook over medium heat 2-3 minutes.

Lower heat slightly and add cream. Cook gently for 5-7 minutes until mixture thickens slightly.
Add Sea salt and freshly ground pepper to taste.

Toast cashews on foil under broiler, for a few minutes, watching carefully so they do not burn!
Toss pasta sauce with freshly cooked fettuccine. Serve on plates and top with Parmesan and cashews.