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1.Bring A Large Pot Of Lightly Salted Water To A Boil. Add Pasta And Cook For 8 To 10 Minutes Or Until Al Dente; Drain. 2.Heat Oil In A Large Heavy Skillet Over Low Heat; Sweat Garlic And Shallots Until They Start To Become Aromatic. Increase Heat To Medium And Add Mushrooms And Thyme; Saute Until Mushrooms Begin To Soften, About 3 Minutes. Deglaze Pan With Wine And Simmer 2 Minutes. Stir In Artichokes And Capers And Simmer 2 To 3 Minutes More. 3.Pour Mushroom Mixture Over Pasta And Serve.
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