Pasta! Pasta! Pasta! A new sauce to try....

I created this 'f-agout' tonight. In other words, it is a Fake Ragout. (A ragout traditionally has meat or poultry in it!)

PASTA with ARTICHOKE-MUSHROOM RAGOUT -- Serves 3

1 TBSP olive oil, plus more if desired to finish the dish
2 cloves fresh garlic, peeled and lightly smashed
2 shallots, sliced into thin wedges *any type of onion will work, this is what I had on hand!
1 (8-oz.) container mushrooms, brushed clean & quartered (white button or crimini)
crushed red pepper flakes, to taste
3 sprigs of fresh lemon thyme, leaves stripped and stems discarded *'regular' fresh thyme will do! **
1 (15-oz.) can quartered artichoke hearts in water, drained and sliced into bite-sized pieces
1/2 cup chicken broth *I use organic, reduced-sodium

2 TBSP butter, optional *We've been so good lately, I rewarded us with '2 pats of unsalted butter!' ;)
Geasoning or your favorite seasoning blend *I used about 1/4 tsp of Geasoning
1 lemon, divided - half for juicing and half for wedges
Garnishes: shredded Romano or Parmesan Cheese & Lemon Wedges & sprigs of fresh lemon thyme

In a large saute pan, add olive oil and garlic cloves, turn on burner to medium heat. Allow garlic to infuse the oil, stirring frequently and removing garlic when cloves begin to lightly brown. [Do NOT burn garlic or you will need to clean the pan and start again!]

Add shallots to infused oil and cook 2 minutes or until softened. Add mushroom quarters, crushed red pepper flakes and the lemon thyme leaves; toss to evenly coat. (There will not be a lot of moisture, but the mushrooms will release some juice as they cook!) Allow to sit for 1 minute, then stir/saute; repeat for 4 or 5 minutes or until the mushrooms have begun to brown.
Add in the sliced artichoke hearts and chicken broth. Simmer, stirring every minute or two until the broth has reduced by half. Squeeze in the juice of half a lemon, being mindful of the seeds; stir to incorporate throughout the dish. Taste and reseaon if necessary.

Serve with HOT cooked whole wheat pasta... tonight I served the sauce over HOT prepared Buitoni 100% Whole Wheat Four Cheese Raviloi (9 oz. package in the refrigerator section).... DELICIOUS!!

**Note: if using dried thyme, just add a pinch as it is stronger in flavor!

Variation for a richer dish: start the ragout with 2 slices of bacon cut into 1/2" pieces; gently cook the bacon, removing to a paper towel when crisp ('lardons'). Drain off all but 1 TBSP of the grease and infuse the garlic into the bacon fat and proceed with the rest of the recipe. As you finish preparing the dish, don't forget to garnish your plate or platter with the lardons (if you were able to keep from 'snitching' them!!). --Courtesy The Traveling Culinarian, at home - January 2010.