Mushroom Marsala Pasta with Artichokes

Original Recipe HERE

This is one of those dishes that's easy to make but could give the impression that it's fancier than it really is.  Make sure to use a pasta that will "contain" the sauce, such as mini-shells or ruffles (or good old fashioned wagon wheels?) instead of something like linguini.

2 Tablespoons olive oil
1 small onion, finely chopped
1 pound mushrooms, trimmed, cleaned and chopped into small bits [I used baby bellas]
1 teaspoon kosher salt
1 cup dry Marsala wine
1 pound pasta
1/2 pound frozen artichoke hearts, thawed [or one 15 oz can of non-frozen artichokes]
3/4 cup shredded Parmesan
1/2 cup cream
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon ground black pepper

(1) Place olive oil in large skillet over medium-high heat. Add onions and cook for one minute.
(2) Add mushrooms and one teaspoon of salt. Sauté 5-10 minutes, stirring occasionally, until all moisture has evaporated and mushrooms have cooked down.
(3) Add Marsala and continue cooking until almost all wine has evaporated (about 5 minutes).
(4) While mushroom mixture is cooking, cook pasta according to package directions so that it's tender but firm.  When done, add to mushrooms.
(5) Add artichoke hearts, Parmesan and cream to mushrooms.  Cook until artichokes are heated through (about 5 minutes).
(6) Stir in parsley and pepper, then adjust seasonings to taste before serving.

Notes: I will try different mushrooms (like creminis from the original recipe) to see about altering the taste.  Also, the artichoke flavor was a little too intense for my liking, so I may reduce the amount next time.

Kid Participation: None.

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