from Around The Family Table

From the Whole Food recipe cards: “Otto (who also happens to be the Store Team Leader in San Francisco), has a sterling reputation as the Host of Whole Foods. His cocktail bashes are legendary, but his dinner parties inspire this strange ambiance of refined laissez faire. He says, ‘This is a delicious Northern Italian sauce with the delicate flavor of artichoke hearts. It’s best the day after you make it, with a night in the fridge under its belt, so it’s easy to do the night before the dinner party.’”

6 tbsp. extra virgin olive oil
4 tbsp butter
6 garlic cloves, peeled and split
1 cup thinly sliced scallions
2 jars (14-oz) artichoke hearts (not the marinated sort) drained and cut into wedges
2/3 cup chicken broth
1 tsp. salt
1 tsp. white pepper
1/2 pint heavy cream

In a large saute pan, heat the olive oil over medium heat until the oil gets a bit cloudy, then add the butter. Sauté the garlic, stirring constantly, until very lightly golden. Remove the garlic with a slotted spoon and discard. Add the scallions and cook about 1 minute, stirring constantly. Add the artichoke hearts and continue cooking for about 3 minutes. Stir in the chicken broth, salt and white pepper, and cook an additional minute. Stir in the heavy cream, turn heat to low and cook until sauce thickens, about 2 minutes. Remove from heat and set aside.

Serve over pasta (Otto insists on fresh capellini) and top with freshly grated Parmesan.