Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for 1 minute. Add the mushrooms
and 1 teaspoon of the salt. Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes. Add the Marsala
and continue cooking until almost all the wine
has evaporated, about 5 minutes.
Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta
and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain
pasta and add it into the mushrooms, Marsala and onions
Add the artichoke hearts, Parmesan and cream and cook until the artichokes
are heated through, about 5 minutes. Stir in the parsley and pepper. Transfer to a serving bowl and serve.