I wanted to come up with something to do with wonderful artichoke hearts other than tossing them in a salad or making a dip. This was a winner: a pureed artichoke sauce spooned over tortellini and topped with toasted pine nuts.
4 cloves garlic, coarsely chopped
2 cans (13.75 oz. ea.) artichoke hearts, drained and
coarsely chopped
1 cup white wine
1 - 2 tablespoons sour cream
1 pound frozen cheese tortellini
Pine nuts browned in a little butter
You'll need two saucepans for this. Get water boiling in one for the tortellini. In the other, saute garlic in a little olive oil 1 minute. Add artichoke hearts and wine and simmer 10 minutes, uncovered. Allow to cool a little and puree in a food processor. Return sauce to saucepan and stir in sour cream. Season with salt and pepper.
Cook pasta, brown pine nuts and reheat sauce.
To serve: Spoon artichoke sauce over tortellini and top with pine nuts. I like to decorate the plate with tomato wedges. Serves 2 - 4.