• 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)
  • cup grated fresh Parmesan cheese, (2-2/3 ounces)
  • divided
  • ¼ cup minced fresh flat-leaf parsley
  • 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.




Cooking Light, Sept. 1995, page 80


6 servings

preparation times

• Start to finish: 15 Minutes