Made up by Steve on the spur of the moment based on what was in the fridge and pantry. Definitely worth repeating; it was delicious. It’s the caramelised onions that raise it above the ordinary, so give yourself plenty of time to get them well coloured. It’s called forestière because of the combination of artichokes and mushrooms.
1 clove garlic, chopped
80 g bacon or serrano ham, cut into small pieces
100 g mushrooms, sliced
5-6 canned artichoke hearts
6 tbs cream
salt and pepper
pasta of your choice
Chop the onion and heat the olive oil in a saute pan. Cook the onion very gently over low heat until it’s a good caramel colour, without burning it — this could take a good 20-25 minutes. Add the garlic and bacon and continue to cook till the bacon is browned, then add the mushrooms and stir to saute them gently and release their liquid. Meanwhile bring a large pan of water to the boil and put the pasta on to cook. When the pasta is almost ready, halve or quarter the artichokes and add them to the sauce to heat through, stirring gently so as not to break them up. Stir in the cream and season generously with black pepper. Stir the drained pasta into the sauce, and serve with grated Parmesan.