Title: Artichoke and Mushroom Pasta
Categories: Pasta
Yield: 2 Servings

6	oz	Capellini pasta
3	tb	Olive oil
8	oz	Mushrooms; thinly sliced
2	cl	Garlic; thinly sliced
1	ts	Dried oregano
1	pk	9-oz. frozen artichoke heart thawed, thinly sliced
1 1/2	c	Chicken stock or broth
2	ts	Fresh lemon juice
1	ts	Lemon peel; grated
1/4	ts	Dried crushed red pepper
5	tb	Butter; at room temp
1 1/2	tb	Parsley; chopped
3/4	c	Asiago cheese, about 2-oz.; grated
		Asiago cheese; additional

Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain. Toss pasta with 1 tbsp oil.

Heat 2 tbsp oil in heavy lg. skillet over med-high heat. Add mushrooms, garlic, and oregano; saute until golden, about 4 mins. Add artichokes; saute 3 mins. Add stock, lemon juice and peel and crushed red pepper, and cook until slightly thickened, about 5 mins. Add butter, whisk until just melted. Add pasta and parsley; toss until pasta is coated and heated through. Add 3/4 cup cheese and toss to coat. Season to taste with salt and pepper. Transfer to lg. bowl. Serve, passing additional cheese.

Source: _Cafe for All Seasons_ in St. Francisco, CA (Bon Appetit, 7/95)

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