I do like the spinach and artichoke combination and I specially like it in all kinds of pasta sauces. I normally make this a cream based sauce, but I had no cream so I added butter and  tomato paste- cooked it, deglazed it with vermouth and added pasta water to make it a silky but light pan sauce. Total prep time: 5 minutes, cook time 10 minutes. It literally takes longer to cook the pasta than to make this complex and delicious sauce

This aromatics were inspired by Italian sausage seasonings

Vegetables: 6 oz of grilled artichoke hearts (shrink wrapped or frozen), 1 small bag of baby spinach

Aromatics: 1 tsp fennel seeds, 1 tsp rosemary, 1 tsp capers, 1/2 a preserved lime, 3 cloves garlic, 1 red chilly dried

Other ingredients: 2 tbsp tomato paste, 1-2 splashes of white wine (I used vermouth)

Fat: 2 tbsp oil, 2 tbsp butter

Heat 1-2 tbsp oil, add the aromatics, cook for 1-2 minutes, add the artichokes- heat through, wilt the spinach.

Add the tomato paste and butter, deglaze with 1-2 splashes of wine. Add some pasta water, add pasta and top with parmesan.

Delicious, smoky with a lot of complex flavors.