I'm trying to become a better cook so I love trying new recipes! Half the time the things I try turn out pretty good, but the other times they are horrible. Oh well. Today was a good recipe day though! So I thought I'd share it. I've discovered that I love artichokes-they just have so much flavor! If you do too, then you'll love this recipe.
FARFALLE WITH BABY ARTICHOKES AND MUSHROOMS
-1 (14-oz) can small artichoke hearts, cut into quarters
-1 pound farfalle (bowtie) or orechhiette pasta
-2 Tbs. olive oil
-1 package (10 oz) fresh sliced mushrooms
-1/2 tsp. salt
-1/4 tsp. black pepper
-2 cloves garlic, crushed
-1 cup chicken broth
-1/2 cup dry white wine**
-1 Tbs. chopped fresh thyme leaves (I used about 1/2 Tbs of dried)
-2 Tbs. chopped fresh parsley leaves (again I used a smaller amount of dried)
-freshly grated Parmesan cheese (optional)
Cook pasta according to directions. Make sure you reserve 1/4 cup pasta cooking water. While pasta is cooking, add oil to a large skillet and heat over medium-high heat until hot. Add mushrooms, salt, and pepper, and cook about 3 minutes or until mushrooms begin to soften, sirring occasionally. Add artichokes and garlic, and cook about 5 minutes longer or until mushrooms are lightly browned and artichokes are very tender. Sir in chicken broth, wine, and thyme into skillet, and heat to boiling; boil 1 minute. Stir in parsley. Drain pasta (but reserve some water) and add to skillet. Cook 1 minute to blend flavors, tossing to combine. Stir in reserved cooking water if pasta is dry. Serve with grated Parmesan if you like. (I did!)
**I know it calls for wine, and I never before had cooked with wine until this recipe. I found some white cooking wine in the vinegar aisle and I thought I'd give it a try. I just made sure it boiled a lot first and I think it added good flavor! You don't have to use wine though. Just substitute something else, such as white grape juice or reserved pasta water, but it needs something so that it has enough liquid and isn't too dry.