Thimbles With Mushrooms And Artichokes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 place the olive oil in a large, heavy skillet over medium-high heat.
• 2 add the onions and cook for 1 minute.
• 3 add the mushrooms and 1 teaspoon of the salt.
• 4 saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes.
• 5 add the marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
• 6 meanwhile, bring a large pot of water to a boil over high heat.
• 7 stir in remaining salt.
• 8 add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• 9 drain pasta and add it into the mushrooms, marsala and onions.
• 10 add the artichoke hearts, parmesan and cream and cook until the artichokes are heated through, about 5 minutes.
• 11 stir in the parsley and pepper.
• 12 transfer to a serving bowl and serve.