Pasta con Carciofi, e Funghi D' Ostriche

(Pasta with Artichokes, and Oyster Mushrooms)


1/2 Lb. Oyster Mushrooms
3 Med. Green onions - green and white parts
1 Cup Wine - white
1 Med. Tomato - diced
12 Small Artichokes - Cleaned as described below
1 Med. Lemon - juice therefrom
1/2 Lb. Pasta -  linguine or spaghetti
1/2 Cup Parmesan cheese - freshly grated


Put a pot of water to boil for the pasta.

Saute the mushrooms in small batches using small amounts of olive oil for each batch.  Cook each batch until all the water released from the mushrooms has evaporated.  Remove each batch from the pan as it has completed cooking.  Once all of the mushrooms have been cooked, return them to the pan along with the chopped green onions, and cook for 3 minutes.  

At the end of this time, add the wine and cook until it has evaporated.  Set aside

Prepare the artichokes as follows:  Remove all of the outer green leaves.  When down to the pale yellow leaves, trim the stalks to about 1 1/2 inches long and peel them.  Cut off the tips of the artichoke about 1/3 of the way down from the pointed end.  Cut the artichoke in quarters through the long axis.  Remove any chokes - many small artichokes do not have any, and then put the cleaned artichoke into a lemon water bath.   Clean all of the artichokes in this manner.

Remove the artichokes from the bath, pat dry and sauté them until they are tender - about 5 minutes.   Once this step is completed, add the artichokes to the mushroom, tomato and onion  mixture, and let them marinate together until the pasta is ready. 

As soon as the pasta is cooked and drained, add it to the artichoke-mushroom mixture along with 1 ladleful of the pasta water. Cook over high heat for 2 minutes, mixing thoroughly.

Serve immediately with a  generous portion of freshly grated Parmesan cheese.

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Last updated on:04/22/01 07:27:49 PM