1 tablespoon olive oil
2 cloves garlic, minced
2 (14-oz.) cans artichoke hearts, drained, roughly chopped
Salt and pepper
1 cup heavy cream
1 cup plus 1/4 cup grated Parmesan cheese
1/2 lb. jumbo pasta shells, cooked per package instructions
Preheat oven to 375F. Heat oil in a skillet over medium-high heat. Add the garlic and sauté 2 minutes; add the artichokes and sauté 5 more minutes or until they begin to lightly brown. Add the salt, pepper, cream, and 1 cup Parmesan cheese. Lower heat and simmer until thickened, about 5 minutes. In baking dish, sprayed with non-stick spray, combine the artichoke mixture with the cooked shells. Sprinkle with the remaining cheese and bake for 20 minutes or until the top is brown and bubbly.