From Smitten Kitchen - she says: "The only note I’d make about the flavor is that, though I enjoyed the subtle meatiness of the dish, I can see why others might want a little acid to brighten it up; if you find this to be the case, I think a tablespoon or so of lemon juice or a splash of balsamic added at the end might do the trick"
- 3 tablespoons olive oil
- 1 small onion, finely chopped
- 1 lb mushroom, trimmed, cleaned and chopped into small bits (I used creminis)
- 1 teaspoon kosher salt, plus 1 tablespoon for pasta water
- 1 cup dry marsala wine
- 3⁄4 lb pasta, Giada recommends thimble-shaped pasta, ditalini, but I think I used snail-shaped
- 1⁄2 lb frozen artichoke heart, thawed
- 3⁄4 cup grated parmesan cheese
- 1⁄2 cup cream
- 1⁄2 cup chopped fresh flat-leaf parsley
- 1 teaspoon fresh ground black pepper
- Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for one minute. Add the mushrooms and one teaspoon of the salt. Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes (though this took me much less time). Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper, then adjust seasonings to taste. Transfer to a serving bowl and serve.