Pasta with Artichokes

I am such a minimalist.  I get that from my Mother.   I always have some leftover, frozen artichoke cooking liquid in the freezer.  It comes in handy in times like these. Since artichokes are not in season here,   I grabbed a bag of Frozen artichoke hearts in the supermarket.  Yes, this time of year,  it's a nice idea.  I typically will fry frozen, artichoke hearts.   Since I was cleaning out the refrigerator and freezer,  I came across some artichoke cooking liquid from several months back.   I hate to waste.   This dish was the perfect excuse.  The artichoke hearts are blanched before they are frozen in the bag.  There is no added flavor.   DO NOT USE CAN OR JARRED VARIETY.   You are much better off choosing another menu for the evening.  In under 15 minutes your meal can be ready.   A little cream and some starchy water adds consistency to this great dish.  You will be wanting seconds.   I served this pasta with a light Pinot Grigio as artichokes are difficult to pair with a complicated wine.  Buon Appetito!
Ingredients:  Serves 4
One bag of frozen artichoke hearts thawed and rinsed, dried under cool water
3 cloves of garlic diced (fresh)
3 tablespoons of olive oil
1 cup of artichoke liquid.  You may use vegetable broth, if you do not have this.
1/2 cup of fresh cream
2 teaspoons salt
1 teaspoon of fresh pepper
1/2 cup of white wine (Pinot Grigio)
1/3 cup of Parmigiano Reggiano
1/3 cup of starchy cooking water
3/4 pound of your favorite pasta (I used bow ties)
One large pasta pot
2 tablespoons salt for your pasta water
Method:
Place your pasta water on to boil.   In the meantime,  heat your oil and garlic.   When its fragrant, add your artichokes.   Cook by simply heating and turning over.  It doesn't matter if they break down a little.  Let them take on a shiny, golden color.   Add your pasta to the boiling water and bring back to a boil by placing your lid on the pan.   Remove the lid when it comes to a rolling boil again and continue to cook.  You will notice your pan will become somewhat dry, add your wine.  Continue to cook adding salt and pepper until all your liquid is just about evaporated from the pan.  Add your cream and heat.  As soon as it comes almost to a boil again, turn your heat off.    Set aside to cool.

Drain your pasta and toss.  Serve with a sprinkle of Parmigiano Reggiano cheese (optional) and a little fresh Parsley.  Buon Appetito!