Pasta With Mushrooms And Artichokes

• 3 Tbl olive oil
• 1 onion
• 1.75 tsp salt
• 1 lbs mushrooms
• 1 cup dry Marsala wine
• 2/3 - 1 lbs pasta (shells, thimbles, rotini, pick one)
• 1/2 lbs artichoke hearts (defrosted if frozen, canned, i even use marinated ones in a jar after pouring off the juice)
• 3/4 cup parmesan
• 1/2 cup cream (light is fine)
• 1/2 cup parsley
• 1 tsp pepper

1. chop the onion, slice up the mushrooms, shred the parmesan, and chop up the parsley.
2. in a large skillet, heat up the olive oil. cook the onion for ~1 minute and then add the mushrooms and 1 tsp of salt. saute for ~10 minutes until all of the liquid is gone. add the wine and cook until the wine has reduced down (~5 minutes).
3. meanwhile, in a large pot heat the water for pasta. cook the pasta with a bit of salt & olive oil until the pasta is tender but not mushy. drain the pasta.
4. add the pasta to the onion-mushroom mix and then add the cream, artichoke hearts, and parmesan and cook for ~5 minutes (until the artichokes are warmed all the way through). stir in the parsley & pepper and serve.

tbl olive oil, onion, salt, mushrooms, marsala wine, pasta, hearts, parmesan, cream, parsley, pepper

Taken from www.epicurious.com/recipes/member/views/pasta-with-mushrooms-and-artichokes-1240579 (may not work)