Mushroom-And-Artichoke Pappardelle

Recipe Ingredients

2 cups	474ml	Water
2 tablespoons	30ml	Lemon juice
3 tablespoons	45ml	Artichokes - (14 ounces each) (large)
3 tablespoons	45ml	Porcini mushroom-flavored olive oil or
		Extra-virgin olive oil - divided
1 lb	454g / 16oz	Mushrooms
2 lbs	908g / 32oz	Garlic cloves - minced (large)
4 cups	948ml	Low-salt chicken broth
1 tablespoon	15ml	Chopped fresh thyme
1/2 teaspoon	2.5ml	Salt - divided
8 cups	1168g / 41oz	Chopped spinach
8 cups	1896ml	Hot cooked pappardelle pasta
		(12 ounces uncooked wide ribbon noodles)
2/3 cup	97g / 3.4oz	Grated fresh parmesan cheese - (2-2/3 ounces)
		Divided
1/4 cup	23g / 0.8oz	Minced fresh flat-leaf parsley
1/8 teaspoon	0.6ml	Pepper

Recipe Instructions

Combine water and lemon juice, and set aside.

Working with 1 artichoke at a time, cut off stem end to within 1 inch of base; peel stem. Pull off bottom leaves and tough outer leaves, leaving the tender heart and bottom.

Cut artichoke in half lengthwise, and remove fuzzy thistle from bottom with a spoon. Thinly slice the artichoke, and place in lemon water. Repeat procedure with the remaining artichokes. Drain.

Heat 2 tablespoons of oil in a large nonstick skillet over high heat. Add mushrooms; sautee1 minute. Add the sliced artichoke; sautee5 minutes. Add garlic; sautee2 minutes. Add broth, thyme, and 1/4 teaspoon salt; reduce heat, and simmer, uncovered, 12 minutes.

Combine mushroom mixture, remaining oil, remaining salt, spinach, pasta, 1/3 cup Parmesan cheese, parsley, and pepper; toss well. Sprinkle with remaining cheese. Yield: 6 servings (serving size: 1-1/2 cups).

Source:
Cooking Light, Sept. 1995, page 80

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