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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for one minute. Add the mushrooms and one teaspoon of the salt. Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes (though this took me much less time). Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes. | 2. Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper, then adjust seasonings to taste. Transfer to a serving bowl and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
mushroom	1		trimmed chopped used	-	-	-	-
kosher salt	1	teaspoon		201.7338	0.0	44.8801	1.1333
marsala wine	1	cup		201.7338	0.0	44.8801	1.1333
pasta	3/4		thimble-shaped used snail-shaped	14.6709	2.1262	0.3274	0.4912
artichoke heart	1/2	lb	thawed frozen	201.7338	0.0	44.8801	1.1333
parmesan cheese	3/4	cup	grated	222.0	24.0	24.0	3.0
cream	1/2	cup		396.0	7.98	4.356	41.61600000000001
flat leaf parsley	1/2	cup	chopped	201.7338	0.0	44.8801	1.1333
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.