Mushroom-and-artichoke Pappardelle

There is perfect unity in divine revelation, and the way of salvation revealed in the Old Testament was the same as salvation after Christ’s work on the cross. Salvation was never a reward for human works; it has always been a gift of grace for repentant sinners, made possible by the work of Christ… In the Old Testament salvation was not a payoff for those who observed the law; it was a gift to those who humbly and by faith sought redemption from their sin.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	California	Pasta	6	Servings

INGREDIENTS

2	c	Water
2	T	Lemon juice
3		Artichokes, 14 ounces each
3	T	Porcini mushroom-flavored
		olive oil or extra-virgin
		olive oil divided
1	lb	Mushrooms
2		Garlic cloves, minced
4	c	Low-salt chicken broth
1	T	Chopped fresh thyme
1/2	t	Salt, divided
8	c	Chopped spinach
8	c	Hot cooked pappardelle pasta
		12 ounces uncooked wide
		ribbon noodles
2/3	c	Grated fresh Parmesan
		cheese 2-2/3 ounces
		divided
1/4	c	Minced fresh flat-leaf
		parsley
1/8	t	Pepper

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; 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.  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).  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 MC-Recipe
Digest V1 #403 by igor@digex.net on Jan 28, 1997.

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