| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
California |
Pasta |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
| 2 |
tb |
Lemon juice |
| 3 |
lg |
Artichokes, (14 ounces each) |
| 3 |
tb |
Porcini mushroom-flavored olive oil or extra-virgin olive oil, divided |
| 1 |
lb |
Mushrooms |
| 2 |
lg |
Garlic cloves, minced |
| 4 |
c |
Low-salt chicken broth |
| 1 |
tb |
Chopped fresh thyme |
| 1/2 |
ts |
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 |
ts |
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.
A Message from our Provider:
“The entire universe was created by Jesus and for Jesus”