Mushroom-and-artichoke pappardelle

6 Servings

Ingredients

Quantity Ingredient
2 cups Water
2 tablespoons Lemon juice
3 larges Artichokes, (14 ounces each)
3 tablespoons Porcini mushroom-flavored olive oil or extra-virgin olive oil, divided
1 pounds Mushrooms
2 larges 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

Directions

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 ¼ teaspoon salt; reduce heat, and simmer, uncovered, 12 minutes.

Combine mushroom mixture, remaining oil, remaining salt, spinach, pasta, ⅓ cup Parmesan cheese, parsley, and pepper; toss well. Sprinkle with remaining cheese. Yield: 6 servings (serving size: 1-½ 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@... on Jan 28, 1997.

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