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Farfalle with Artichokes and Mushrooms

Farfalle with Artichokes and Mushrooms

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Serves 4 as entrée, 6 as first course

The preparation of this dish depends on the type of artichokes you use. If you prepare them yourself or buy a high-quality product that is already marinated (i.e. not the bland artichokes soaked in safflower oil from your big-box store), simply add them at the end to the mushroom preparation. Since it is hard to find good marinated artichokes, I will write the recipe assuming we can only find the bland kind.

For mushrooms
2 tablespoons extra virgin olive oil
1-2 garlic cloves, lightly smashed but left whole
12 oz mushrooms (button, shitake, baby portobello), rinsed clean and sliced
1/4 cup white wine
A pinch of red pepper flakes
Fresh thyme and marjoram*
Sea salt and freshly cracked pepper

For artichokes
2 tablespoons extra virgin olive oil
1/2 onion, finely chopped
1 can of artichokes, well drained and sliced
1/2 cup white wine
A pinch of red pepper flakes
Fresh thyme and marjoram*
Italian parsley, chopped
1 cup parmigiano reggiano, finely grated

*Be careful not to add too much marjoram, as it is a pervasive herb.

Bring a large pot of water to boil for the pasta.

Make mushrooms:
Heat olive oil in a nonstick pan over medium heat. Add garlic and cook, 1 to 2 minutes. Add mushrooms and stir to coat. Add wine, red pepper flakes, thyme, and marjoram. Let the liquid from the wine and that which the mushrooms throw off to evaporate slowly. When there is still a little liquid left in the pan, remove from heat and taste for salt and pepper.

Make artichokes:
Heat olive oil in a nonstick pan over medium heat. Add onion and cook until translucent, 3 to 5 minutes. Add artichokes and stir to coat. Add wine, red pepper flakes, thyme, and marjoram. Cook until the wine is almost completely absorbed. Taste for salt and pepper and add to the mushroom mixture. 

Make pasta:
When the pasta water is boiling, add 1 to 2 handfuls of coarse salt, stir to dissolve,
and then add the pasta. When the pasta is al dente, discard pasta water except for
1/2 cup. Return the pot to stove and add the mushroom-artichoke mixture, the parsley,
and 3/4 of the Parmesan. Use the rest of the Parmesan as garnish. Drizzle with a little olive oil and serve immediately.

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