Fusilli with Artichoke Hearts and Parmesan Cream

• 2 1/2 cups canned, drained artichoke hearts (two 14-ounce cans), rinsed and cut into halves or quarters
• 1/2 cup grated Parmesan cheese
• 1 teaspoon fresh-ground black pepper
• 2 cloves garlic, minced
• 3/4 pound fusilli
• 3/4 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons chopped chives, scallion tops, or parsley
• 1 cup heavy cream

1. In a medium saucepan, melt the butter over moderately low heat.
2. Add the garlic and cook for 30 seconds.
3. Stir in the cream, salt, pepper, and artichoke hearts.
4. Cook until just heated through, about 3 minutes.
5. In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes.
6. Drain the pasta and toss with the cream sauce, Parmesan, and chives.

hearts, parmesan cheese, freshground black pepper, garlic, fusilli, salt, butter, chives, heavy cream

Taken from www.foodandwine.com/recipes/fusilli-artichoke-hearts-and-parmesan-cream (may not work)