Photo: Thimbles with Mushrooms and Artichokes Recipe
Ingredients
- 3 tablespoons olive oil 1 small onion, finely chopped
- 1 pound mushrooms, trimmed, cleaned and finely chopped
- 1 teaspoon kosher salt, plus 3/4 teaspoon
- 1 cup dry Marsala wine
- 1 pound thimble pasta
- 1/2 pound frozen artichoke hearts, thawed
- 3/4 cup grated Parmesan
- 1/2 cup cream
- 1/2 cup chopped fresh flat-leaf parsley
- 1 teaspoon freshly ground black pepper
Directions
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.
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By chowarth1958
South Plainfiel...
on April 23, 2012
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This has become one of my family's favorite meals. I did doubled up on the cream and added cooked sweet Italian sausage. They love it. I'm not a sausage eater and they're not artichoke eaters so we both have what we want in one dish.
By MrandMrsDavis
Loveland, CO
on February 09, 2012
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awesome and easy. doubled the cream and cheese as suggested. all the college age peeps living with us like it too - went back for seconds.
By bluesatin
on June 26, 2011
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Absolutely Delicious!!! I read the other reviews first, and doubled the parm/cream mixture as suggested. I also used spinach as suggested instead of artichokes (husband doesn't like them Another reader also suggested using half & half, so the second time I made it I tried that & it was still just as delicious, with a lot less fat. I think you could use any shape pasta as well. This will be a keeper in our house for sure!
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