Artichoke Pasta

This slow cooker recipe was inspired by the back of the artichoke can with help from Put a Lid On It. Next time I might use frozen artichoke instead of canned.

Cook 1 finely diced onion and 1-2 cloves garlic (crushed and minced) over medium heat until golden and tender.

Add 1/2 cup white wine and reduce for a few minutes.

Coat inside of slow cooker with nonstick cooking spray. Pour onion mixture in and add:

2 cans quartered artichoke hearts, drained
2 cans diced tomatoes, drained
1 can whole tomatoes
1 tsp dried basil
1 tsp dried oregano
(feel free to be generous with the herbs)

Cook on low for 6-8 hours.

While cooking pasta (I used egg noodles this time) on the stovetop, add 1/2 cup light cream to slow cooker.

Serve artichoke sauce over pasta, and top with freshly grated parmesan.

(It was also suggested that it could be topped with feta and olives, and we might try that next time)