- 2 cups water
- 2 tablespoons lemon juice
- 3 large artichokes, (14 ounces each)
- 3 tablespoons porcini mushroom-flavored olive oil or
- extra-virgin olive oil, divided
- 1 lb. mushrooms
- 2 large garlic cloves, minced
- 4 cups low-salt chicken broth
- 1 tablespoon chopped fresh thyme
- ½ teaspoon salt, divided
- 8 cups chopped spinach
- 8 cups hot cooked pappardelle pasta
- (12 ounces uncooked wide ribbon noodles)
- ⅔ cup grated fresh Parmesan cheese, (2-2/3 ounces)
- ¼ cup minced fresh flat-leaf parsley
- ⅛ teaspoon pepper
1. Combine water and lemon juice, and set aside.
2. 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.
3. 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.
4. Heat 2 tablespoons of oil in a large nonstick skillet over high heat. Add mushrooms; saute 1 minute. Add the sliced artichoke; saute 5 minutes. Add garlic; saute 2 minutes. Add broth, thyme, and 1/4 teaspoon salt; reduce heat, and simmer, uncovered, 12 minutes.
5. 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).
NOTES : From Chef Michael Chiarello, of Tra Vigne restaurant in St. Helena, California.
Mushroom-and-Artichoke Pappardelle. To import, drag image to your MacGourmet recipe box.