Prep 15 mins
Cook 20 mins
This is a recipe from Giada De Laurentiis that sounds wonderful. Of course, I love artichokes and mushrooms! I think I will add some lemon pepper seasoned grilled chicken breasts to this but I would also love it just as it is written.
- 3 tablespoons olive oil
- 1 small onion, finely chopped
- 1 lb mushroom, trimmed, cleaned and finely chopped
- 1 teaspoon kosher salt, plus
- 3⁄4 teaspoon kosher salt
- 1 cup dry marsala wine
- 1 lb thimble pasta
- 1⁄2 lb frozen artichoke heart, thawed
- 3⁄4 cup parmesan cheese, grated
- 1⁄2 cup cream
- 1⁄2 cup fresh flat-leaf parsley, chopped
- 1 teaspoon black pepper, freshly ground
- Place the olive oil in a large, heavy skillet over medium-high heat.
- Add the onions and cook for 1 minute.
- Add the mushrooms and 1 teaspoon of the salt.
- Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes.
- 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.
- Transfer to a serving bowl and serve.
This dish is YUMMY. I changed it up a bit and used Portabellas and button mushrooms and shell pasta. DELISH I used this recipe for the Zarr Iron Chef challenge
Two things to make this dish even better... Add (Al Fresco brand) roasted garlic chicken sausage (of course just about any sausage would work) and use less pasta or make more sauce. As is tends to be a bit dry. The flavors are perfect though. A real crowd pleaser.