Spaghetti Con Funghi e Carciofi
This updated version of an Italian classic is perfectly suited to the modern American kitchen. The naturally sweet, delicate flavor of artichokes is the perfect counterpoint to the rich savory taste of porcini mushrooms. If you prefer a vegetarian version, just replace the veal stock with vegetable or mushroom stock.
Place the dried porcini mushrooms in a bowl and cover with warm water. Set aside for 20 minutes. Drain, reserving the soaking liquid. Chop coarsely.
Heat 2 tablespoons of the olive oil in a large skillet. Add the shallots and fresh mushrooms and saute over medium heat, stirring frequently, until soft.
Add the garlic and cook for about two minutes longer.
Add the chopped porcini mushrooms and the sliced artichoke pieces,continuing to stir, and cook for another minute or two.
Add the porcini liquid, demiglace and tomato sauce. Reduce heat to low and simmer until sauce begins to reduce and thicken slightly, about 6 minutes.
Remove from heat and toss with pasta and chopped parsley. Add freshly ground pepper and salt to taste.
Serve with generous amounts of Parmesan cheese.