We’ve already been over my new-found love for chicken marsala but this is such a nice twist – some of the same flavors, but with a little brightness from artichoke hearts and Parmesan cheese, and creaminess from…well, cream. Sorry, this is not a health-conscious meal, but believe me, you won’t care once you taste it.
I made this recently for a dinner party, fully intended to add some chicken to the mix, and entirely forgot it (sorry, ladies). It was still good. It sat in a bowl for almost an hour before serving and got pretty lukewarm. It was still good. Point being, I doubt you can screw this thing up – it’s mushrooms and onion and cheese and pasta. Make it tonight, or come get some of the leftovers out of my fridge – we’re buried in it (but happy to be so).
Oh, and if you must know: Giada and her teeth came up with this first.
Mushroom & Artichoke Marsala
Olive oil, salt, pepper
1 small onion, finely chopped
1 pound mushrooms, chopped into small bits (I used buttons and baby bellas)
1 cup dry Marsala wine
1 pound pasta
1/2 pound artichoke hearts, chopped roughly
3/4 cup grated Parmesan
1/2 cup cream
Drizzle some olive oil in a large, heavy pan over medium-high heat. Add the onions and cook for a couple minutes. Add the mushrooms and season heavily with salt. Sauté, stirring occasionally, until the mushrooms have cooked down and all the moisture has evaporated, about 10 minutes. Add the Marsala and continue cooking until almost all the wine has evaporated. Add your artichoke pieces here so they can heat up and get friendly with everyone. Make sure you taste it at this point so you can add more salt and pepper as needed, and remember that you’re going to dilute with cream in a few minutes, so balance it with slightly more seasoning than you’d normally use.
Meanwhile, bring a large pot of water to a boil over high heat. Salt that business and add the pasta and cook according to the directions on the box (can’t you just see Giada enunciating “al dente” here? I can. Sorry about that.) – usually 10 minutes or so. Drain pasta and add it into the mushrooms mixture. Add Parmesan and cream and mix well, then serve immediately (or, in my case, wait an hour. Won’t matter). This recipe will serve 6 or so, or you could have a mental breakdown and triple it for a small potluck dinner and wind up with two weeks worth of leftovers. Happy eating!