Farfalle with Baby Artichokes and Mushrooms

Heat large covered saucepot of salted water to boiling over high heat. In covered nonstick 12-inch skillet, heat 1 inch water to boiling over high heat. Fill medium bowl with cold water and add juice of 1 lemon half.

Meanwhile, trim artichokes: Bend back outer green leaves and snap off at base until remaining leaves are green on top and yellow on bottom. Cut off top half of each artichoke and discard. Rub cut surfaces with remaining lemon half to prevent browning. With vegetable peeler, peel stems. Cut off stems level with bottom of artichoke and coarsely chop; add to bowl of lemon water. Cut each artichoke into quarters; add to lemon water.

Drain artichokes and stems and place in boiling water in skillet. Cook, covered, 8 to 10 minutes or until artichokes are tender when pierced with the tip of a small knife. Drain well and set aside.

Add pasta to boiling water in saucepot and cook as label directs.

While pasta is cooking, dry skillet with paper towel. Add oil to skillet and heat over medium-high heat until hot. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook about 3 minutes or until mushrooms begin to soften, stirring occasionally. Add artichoke quarters and stems and garlic, and cook about 5 minutes longer or until mushrooms are lightly browned and artichokes are very tender. Stir chicken broth, wine, and thyme into skillet, and heat to boiling; boil 1 minute. Stir in parsley.

Reserve 1/4 cup pasta cooking water. Drain pasta; add to skillet. Cook 1 minute to blend flavors, tossing to combine. Stir in reserved cooking water if pasta is dry. Serve with grated Parmesan if you like.