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Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Water

  2. 2 tablespoons 30ml Lemon juice

  3. 3 tablespoons 45ml Artichokes - (14 ounces each) (large)

  4. 3 tablespoons 45ml Porcini mushroom-flavored olive oil or Extra-virgin olive oil - divided

  5. 1 lb 454g / 16oz Mushrooms

  6. 2 lbs 908g / 32oz Garlic cloves - minced (large)

  7. 4 cups 948ml Low-salt chicken broth

  8. 1 tablespoon 15ml Chopped fresh thyme

  9. 1/2 teaspoon 2 1/2ml Salt - divided

  10. 8 cups 1168g / 41oz Chopped spinach

  11. 8 cups 1896ml Hot cooked pappardelle pasta

  12. (12 ounces uncooked wide ribbon noodles)

  13. 2/3 cup 97g / 3.4oz Grated fresh parmesan cheese - (2-2/3 ounces)

  14. 1/4 cup 23g / 0.8oz Minced fresh flat-leaf parsley

  15. 1/8 teaspoon 0.6ml Pepper

Instructions Jump to Ingredients ↑

  1. Combine water and lemon juice, and set aside.

  2. 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.

  3. 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.

  4. Heat 2 tablespoons of oil in a large nonstick skillet over high heat. Add mushrooms; sautee1 minute. Add the sliced artichoke; sautee5 minutes. Add garlic; sautee2 minutes. Add broth, thyme, and 1/4 teaspoon salt; reduce heat, and simmer, uncovered, 12 minutes.

  5. 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).

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