1/4 c. butter
1 sm. onion, finely chopped
2 cloves garlic, finely chopped
1/2 lb. mushrooms, cleaned and sliced
1 c. artichoke hearts
1 c. whipping cream
1 tbsp. capers, drained
Salt to taste
Freshly ground pepper to taste
3/4 c. freshly grated Parmesan cheese
5 c. cooked pasta (warm), cooked to al dente stage

In a large saute pan, melt butter. Add onion and garlic and saute for 5 minutes. Add mushrooms to pan and cook 2 minutes, then add artichoke hearts and cook for 3 minutes. Remove ingredients to a bowl and return pan to heat, stirring in cream. Gently boil cream in skillet until reduced by half.

Return mushroom mixture to pan and stir in capers. Salt and pepper to taste. Add warm pasta to sauce along with Parmesan cheese. Toss quickly and serve immediately. This dish can be served as either an entree or side dish. Yield: As an entree, it serves 4. As a side dish, it serves 8.