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1
Place a large pot of water with a tight-fitting lid over high heat and bring it to a boil to cook the pasta.
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2
Once it comes up to a boil, add some salt and the pasta.
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3
Cook according to the package directions until al dente.
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4
Drain well.
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5
While the pasta is cooking, preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO, twice around the pan.
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6
Add the onions, garlic, saffron, salt, and pepper.
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7
Cook, stirring frequently, for about 4 minutes, or until the onions start to look tender.
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8
The onions will turn an outrageous yellow color, which is the saffron at work.
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9
Add the white wine; continue to cook until the wine has almost evaporated, about 3 minutes.
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10
Add the chicken stock and cream, then bring the sauce up to a bubble and simmer for about 4 minutes.
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11
Add the artichokes and cook until heated through, about 1 minute more.
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12
The sauce will be a beautiful yellow and will seem a little thin.
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13
Add the parsley and drained pasta and stir to combine with the sauce.
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14
The pasta will start soaking up the sauce right away.
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15
Turn the heat off, add the grated cheese, and stir to distribute.
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16
Taste and season the pasta with more salt and pepper to taste.
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17
Serve with a little extra grated cheese.
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18
Drizzle the greens with balsamic vinegar and EVOO, season with some salt and pepper, and toss.
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19
Serve the salad alongside the pasta with the crusty bread.
