1 9 oz. Package frozen artichoke quarters

4 tbsp. Olive oil, extra virgin

4 oz. Sliced mushrooms

6 large cloves garlic, crushed or minced

1 med. Shallot, minced

2 cups heavy cream

1 lb. Fresh or dried linguine

salt and pepper to taste

½ cup freshly grated Parmesan cheese (plus more for the table)

¼ cup minced fresh parsley

½ cup toasted slivered almonds

1. Cook frozen artichoke hearts by simmering in salted water for 5-7 minutes, until tender.  Drain and set aside.

2. Heat the olive oil in a sauté pan over medium high heat.  Add mushrooms, salt and pepper and sauté until tender, about 3 minutes.  Add the shallots and garlic and continue cooking another 3–4 minutes until shallots are wilted and mushrooms are lightly browned.  Remove to a bowl and set aside.

3. Heat the heavy cream in a shallow sauté pan, reducing slightly to thicken.  Season to taste with salt a pepper.

4. Bring a large pot of salted water to boil and cook pasta until al dente, according to package directions.  Drain pasta.

5. Add artichokes and mushroom mixture to the heavy cream.  Toss lightly into pasta along with the Parmesan cheese, parsley and almonds.  Serve immediately with a generous bowl of additional Parmesan cheese for garnish.

Serves 4 as a main dish or 6 as a side dish serving.