Add parsley, stir quickly two or three times.
Then add both the artichokes and mushrooms. Turn them over a few times to coat well.
Add red pepper flakes, salt and generous grindings of pepper. Turn heat down to low; cover the pan.
The mushrooms will shed a fair quantity of liquid. Cook, turning the pan’s contents over from time to time, until the mushroom water has completely evaporated and the artichokes feel tender when poked with a fork.
Continue to taste for salt and pepper, adding more as you need it. If, once the artichokes are done, there is still liquid left in the pan, uncover it, raise the heat, and boil all the liquid away.
Note: This dish can be cooked completely several hours in advance. Reheat gently but thoroughly, turning over the mushrooms and artichokes with a wooden spoon from time to time.
Rockport resident Heather Atwood writes the Food for Thought column weekly. Send questions and comments to firstname.lastname@example.org. Follow her blog at HeatherAtwood.com.