This recipe is adapted from a recipe in one of my all time favorite cookbooks. Junior League Cookbooks get no better than this one. I really think this book is a high water mark for the genre. Every single recipe in it sounds wonderful and everything I have made from it has been great. If you do not own a copy of Stop and Smell the Rosemary, you should. It is also a lovely book, too. That is always nice.
Onward…you deserve a short post every now and again.
3 Tablespoons unsalted butter
¼ cup minced onion
1 clove garlic, minced
8 ounces fresh mushrooms, sliced
1 can artichoke hearts, drained thoroughly and chopped
1 cup heavy whipping cream
12 ounces of pasta, cooked al dente…campanelle, penne, or any other nice looking pasta will do.
½ cup freshly shredded parmesan cheese
A small handful of chopped flat leaf parsley
In a large skillet (not non-stick), heat the butter until melted. Add the minced onions and garlic and sauté until softened. Add the mushrooms and sauté for an additional five minutes. Add the artichokes and continue to cook until the artichokes are thoroughly heated. Remove the vegetables to a large bowl.
When the cream is reduced, add the vegetables back in and stir to combine. Season with salt and pepper. Add the pasta, half of the cheese, and half of the parsley. Stir until the pasta is well coated. Serve adorned with the remaining cheese and parsley.
The original recipe adds capers to the mix…but I’m not a fan of capers. But you might be, so by all means…go for it. I just like a big pile of fresh parmesan with it.