A big hit with my vegetarian friend.
2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
About 2 pounds of jarred artichoke hearts, rinsed and coarsely chopped
1 cup white wine (or vegetable stock, or a combination)
1 pound cheese tortellini
1 cup pine nuts + 2 tablespoons butter and 1/4 teaspoon salt
1 teaspoon salt
1 teaspoon pepper
2 tablespoons sour cream
2 tablespoons heavy cream
Heat oil and butter in a large saucepan. Saute onion over medium heat, about 7 minutes, until tender. Add artichoke hearts and wine and simmer about ten minutes, uncovered.
Meanwhile, cook tortellini according to package directions - and saute pine nuts in a small skillet with butter and salt.
Allow artichoke mixture to cool slightly. Puree in food processor and return to saucepan. Stir in salt, pepper, sour cream and cream. Heat on low.
To serve: Arrange drained tortellini on platter, top with artichoke sauce and sprinkle pine nuts all over. Serves 5 - 6.