Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        capellini pasta
   3      tablespoons   olive oil
   8      ounces        mushrooms -- thinly sliced
  20      milliliters   garlic -- thinly sliced
   1      teaspoon      dried oregano
   1      package       frozen artichoke heart -- thawed thinly
                        -- slice 9-oz.
   1 1/2  cups          chicken stock or broth
   2      teaspoons     fresh lemon juice
   1      teaspoon      lemon peel -- grated
     1/4  teaspoon      dried crushed red pepper
   5      tablespoons   butter -- at room temp
   1 1/2  tablespoons   parsley -- chopped
     3/4  cup           asiago cheese -- about 2-oz., grated
                        asiago cheese -- additional

Preparation:

Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain. Toss pasta with 1 tbsp oil. Heat 2 tbsp oil in heavy lg. skillet over med-high heat. Add mushrooms, garlic, and oregano; saute until golden, about 4 mins. Add artichokes; saute 3 mins. Add stock, lemon juice and peel and crushed red pepper, and cook until slightly thickened, about 5 mins. Add butter, whisk until just melted. Add pasta and parsley; toss until pasta is coated and heated through. Add 3/4 cup cheese and toss to coat. Season to taste with salt and pepper. Transfer to lg. bowl. Serve, passing additional cheese.