Thimbles with Mushrooms and Artichokes Recipe | Giada De Laurentiis
Thimbles with Mushrooms and Artichokes
- Difficulty: Easy
- Servings: 4 to 6
- Nutrition per Serving (1 of 6 servings): Calories 493, Total Fat 14 g, Saturated Fat 8 g, Carbohydrates 66 g, Dietary Fiber 6 g, Sugar 5 g, Protein 21 g, Cholesterol 40 mg, Sodium 642 mg
- Total Time: 35 minutes
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
Ingredients
- 3 tablespoons olive oil
- 1 small onion, finely diced
- 1 pound mushrooms, cleaned, trimmed, and finely chopped
- 1 teaspoon kosher salt, divided (1 teaspoon plus teaspoon)
- 1 cup dry Marsala wine
- 1 pound thimble-shaped pasta
- pound frozen artichoke hearts, thawed
- cup grated Parmesan cheese
- cup cream
- cup fresh flat-leaf parsley, chopped
- 1 teaspoon freshly ground black pepper
Instructions
- Heat the olive oil in a large, heavy skillet over medium-high heat. Add the chopped onions and cook for about 1 minute. Stir in the mushrooms and 1 teaspoon of kosher salt. Saut, stirring occasionally, until the mushrooms release all their moisture and reduce in size, roughly 10 minutes. Pour in the Marsala wine and continue cooking until nearly all the wine has evaporated, approximately 5 minutes.
- Meanwhile, bring a large pot of water to a vigorous boil over high heat. Add the remaining teaspoon of salt. Stir in the pasta and cook until al dente, about 8 to 10 minutes, stirring occasionally. Drain the pasta and transfer it to the skillet with the mushroom, Marsala, and onion mixture.
- Add the artichoke hearts, Parmesan cheese, and cream to the skillet. Cook until the artichokes are warmed through and the flavors meld, around 5 minutes. Stir in the chopped parsley and freshly ground black pepper. Serve immediately in a bowl.
