Artichoke and Mushroom Pasta

This is such a fantastic dish. Artichokes have a distinct flavor but if you like them at all you have to try this dish. It has become one of my favorite dishes. Hope someone will try it and like it.

Artichoke and Mushroom Pasta

6 oz capellini pasta
3 Tbs. olive oil
8 oz mushrooms thinly sliced
2 garlic cloves, thinly sliced
1 tsp dried oregano
1 (9oz) pkg frozen artichoke hearts or one can, thawed, thinly sliced
1 ½ cups, chicken stock or canned low salt broth
2 tsp fresh lemon juice
1 tsp grated lemon peel
¼ tsp dried crushed red pepper
5 Tbs. butter, room temperature
1 ½ Tbs chopped parsley
¾ cup grated Asiago Cheese (about 2 oz) plus more for garnish

1. Cook pasta until tender but still firm to bite. Toss with 1 Tbs oil.

2. Heat 2 Tbs oil in heavy large skillet over med-high heat. Add mushrooms, garlic and oregano; sauté until golden, about 4 minutes. Add artichokes; sauté 3 minutes. Add stock, lemon juice and peel and crushed red pepper and cook until slightly thickened, about 5 minutes. Add butter; whisk until just melted. Add pasta and parsley; toss until pasta is coated and heated through. Add ¾ cup cheese and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Serve with additional cheese.