Mimi’s Artichoke Tortellini

When I was little, my local Mimi’s cafe would have artichoke tortellini on one of its seasonal menus. I eagerly awaited it every year. But some 15 years ago, they stopped serving it, and I have been craving it ever since. This is my attempt at re-creating it. A few notes: -They used either green or tri-colored tortellini, so use that if you can find it. Unfortunately, I could not. -If memory serves, they included sun-dried tomatoes and chicken. I don’t like sun dried tomatoes and don’t eat much meat, so I substituted the sun-dried tomatoes for a fresh one, and left out the chicken.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt the butter in a large pan. Sautee the garlic and onion until fragrant

Step 2

Add the olive oil and mushrooms and sautee until soft

Step 3

Mix in the pesto, artichoke hearts, and tomatoes, and cook for another minute

Step 4

Pour in wine, and simmer until the wine is reduced by about half, stirring occasionally

Step 5

Meanwhile, cook tortellini according to the package instructions. Drain and set aside

Step 6

Pour in the cream and mix in salt and pepper. Simmer until warm, stirring frequently so the bottom doesn’t burn.

Step 7

Turn off the heat and stir in parmesean cheese.

Step 8

Stir in cooked tortellini, chicken, and fresh basil

Step 9

Serve the tortellini, topped with parsley and the extra parmesean cheese