Thimbles With Mushrooms And Artichokes

1. 1

   Place the olive oil in a large, heavy skillet over medium-high heat.

2. 2

   Add the onions and cook for 1 minute.

3. 3

   Add the mushrooms and 1 teaspoon of the salt.

4. 4

   Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes.

5. 5

   Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.

6. 6

   Meanwhile, bring a large pot of water to a boil over high heat.

7. 7

   Stir in remaining salt.

8. 8

   Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

9. 9

   Drain pasta and add it into the mushrooms, Marsala and onions.

10. 10

    Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes.

11. 11

    Stir in the parsley and pepper.

12. 12

    Transfer to a serving bowl and serve.

* Per serving · 4 servings · Values may vary.