Recipe - Mushroom-And-Artichoke Pappardelle

2 cup Water
2 tablespoon Lemon juice
3 lg Artichokes, (14 ounces each)
3 tablespoon Porcini mushroomflavored
olive oil or extravirgin
olive oil, divided
1 pound Mushrooms
2 lg Garlic cloves, minced
4 cup Lowsalt chicken broth
1 tablespoon Chopped fresh thyme
One half teaspoon Salt, divided
8 cup Chopped spinach
8 cup Hot cooked pappardelle pasta
(12 ounces uncooked wide
ribbon noodles)
2/3 cup Grated fresh Parmesan
cheese, (22/3 ounces)
divided
One fourth cup Minced fresh flatleaf
parsley
1/8 teaspoon Pepper

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; saute 1 minute. Add the cut or sliced up artichoke; saute 5 minutes. Add
garlic; saute 2 minutes. Add broth, thyme, and One fourth 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: 1One half cups).

Per serving: 601 Calories; 12g Fat (17% calories from fat); 31g Protein;
100g Carbohydrate; 7mg Cholesterol; 823mg Sodium

NOTES : From Chef Michael Chiarello, of Tra Vigne restaurant in St. Helena,
California.

Recipe by: Cooking Light, Sept. 1995, page 80

Posted to MCRecipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.