| 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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