Creamed Mushroom Saute with Artichokes over Penne

2 Tb Olive Oil
2 T butter, cut into pieces
4 garlic cloves, finely chopped
1 1/2 lbs assorted mushrooms, thinly sliced
2 Tb fresh thyme
salt and pepper
3 Tb flour
1 1/2 cup chicken broth
1/2 cup cream or half and half
1/2 cup grated Parmesan
1 pound pasta
1 15 oz can artichoke hearts
1/4 tsp grated or ground nutmeg

Instructions:

1. Cook pasta according to directions.
2. Heat a large skillet over medium to medium-high heat. Add EVOO and butter. When butter melts, add garlic and swish around for 30 seconds, then add mushrooms and combine.
3. Sprinkle thyme over mushrooms, cook, stirring frequently, until they brown. Add salt and pepper to taste (don't season before they brown).
4. Sprinkle flour over mushrooms and cook for 1-2 minutes more, stirring to distribute.
5. Whisk in the chicken broth and thicken for a minute then add the cream and simmer over low heat for five minutes.
6. Stir in the artichokes. Add nutmeg, add salt and pepper to taste.
7. Add drained pasta and Parmesan cheese to the pan and toss to combine.
8. Enjoy.

This was probably my first Rachael Ray recipe that actually took 30 minutes or less, and it was delicious.