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) |
| ⅔ | cup | Grated fresh Parmesan cheese, (2-2/3 ounces) divided |
| ¼ | cup | Minced fresh flat-leaf parsley |
| ⅛ | 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.