Fettuccine With Artichoke Hearts

• 1 package frozen artichoke hearts, defrosted
• 6 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 4 ounces fresh mushrooms, sliced
• Salt and freshly ground black pepper
• 2 tablespoons finely minced Italian parsley
• 9 to 10 ounces fresh fettuccine
• Freshly grated Parmesan cheese

1. Spread the artichoke hearts on paper towels to dry them thoroughly.
2. Place a large heavy skillet over medium heat.
3. Add three tablespoons of the oil, add the garlic and saute a few seconds.
4. Increase the heat to high, add the artichoke hearts and saute for a few minutes, until they are lightly browned.
5. Remove the artichoke hearts from the pan, draining them well.
6. Add another tablespoon of oil to the pan.
7. Add the mushrooms and saute over high heat until lightly brown.
8. Remove the pan from the heat and return the artichokes to it.
9. Season to taste with salt and pepper, stir in the parsley and the remaining oil.
10. Bring a large pot of salted water to a boil, add the fettuccine and stir once or twice.
11. Cook two to three minutes after the water returns to a boil.
12. Drain the fettuccine well.
13. Briefly reheat the mushrooms and artichokes.
14. Toss with the fettuccine in a warm serving bowl.
15. Serve with the cheese passed separately.

extravirgin olive oil, garlic, mushrooms, salt, italian parsley, fresh fettuccine, parmesan cheese

Taken from cooking.nytimes.com/recipes/2349 (may not work)