1 pound of pasta
2 cloves garlic, minced
3 Tablespoons butter
1 (14-ounce) can artichoke hearts
1/4 cup vermouth
2 cups whipping cream
1/2 cup fresh grated parmesan
Salt & pepper
Put pasta in boiling water to cook.
Saute garlic in butter in a skillet big enough to hold all the pasta when done.
Add artichokes and vermouth and simmer for a couple of minutes.
Add whipping cream and heat until all is bubbly, then drain and add pasta.
Add parmesan to pasta mixture and salt and pepper as needed.