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1 cup sliced mushrooms
2 T. dry white wine
1/4 cup thinly sliced green onion
1/2 tsp. basil, crushed
Salt
4 oz. mostaccioli (or other tubular pasta), cooked, drained and hot
Grated Parmesan cheese
Cracked pepper
Bend back outer petals of artichoke until they snap off easily near base. Edible portion of petal shi/ulxj remain on artichoke heart. Continue to snap off and discard thick petals until central core of pale green petals is reached. Cut off top 2 inches of artichoke; discard. Cut off stem; rub all surfaces with lemon to prevent discoloration. Quarter artichoke lengthwise. Remove center petals and choke; discard. Rub again with lemon. Cut artichoke and stem into very thin lengthwise slices. Heat oil in large skillet over medium heart. Add artichoke and mushrooms; cook 2 minutes. Add wine, green onion and basil; simmer, covered, about 5 minutes or until liquids have evaporated and artichokes are tender. Add salt to taste. Serve over hot pasta. Pass Parmesan cheese and cracked pepper. Makes 2 to 4 servings.
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