Thimbles With Mushrooms & Artichokes

3 Tbs olive oil
1 Tbs dried minced onion
1 pound mushrooms, finely chopped
1 tsp kosher salt, plus 3/4 tsp
1 cup dry sherry
1 pound thimble pasta
1/2 pound frozen artichoke hearts, thawed
3/4 cup grated Parmesan
1/2 cup cream
1/4 cup chopped fresh parsley
1 tsp freshly ground black pepper

1) Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions, mushrooms and 1 tsp of the salt. Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes. Add the sherry 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 the 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, sherry 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. Serve at once.

Review: This was amazingly delicious. It was pretty simple to make, and used up quite a bit of the sherry collecting dust in my cabinet! We weren't sure what to expect, since it called for so much sherry, then combined with cream, but it was amazing. I stole this from Giada and the Food Network and I think I need to look for more!!!