1 lb porcini pasta

2 oz dried porcini mushrooms

2 Tbsp butter

2 14-oz cans artichokes, drained and quartered

½ tsp Pure Ocean Kosher Sea Salt

½ tsp pepper

1 tsp thyme

1 cup dry Sherry

3 Tbsp Tuscan Olive Oil

Rehydrate mushrooms in 2 cups boiling water for 30 minutes.  Reserve soaking water and strain to remove dirt.  Rinse mushrooms.

Melt butter in large skillet.  Sauté mushrooms 5 minutes.  Add reserved soaking liquid and reduce by half.  Add artichokes, seasonings and Sherry.  Simmer 5 minutes.  Cook pasta and place in bowl, top with ragu and grated parmesan.  Drizzle with olive oil.