Mushroom And Artichoke Pappardelle Recipe

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Ingredients

  • 2 c. water
  • 2 Tbsp. lemon juice
  • 3 lrg artichokes, (14 ounces each)
  • 3 Tbsp. porcini mushroom-flavored extra virgin olive oil or possibly
  •     extra-virgin extra virgin olive oil, divided
  • 1 lb mushrooms
  • 2 lrg garlic cloves, chopped
  • 4 c. low-salt chicken broth
  • 1 Tbsp. minced fresh thyme
  • 1/2 tsp salt, divided
  • 8 c. minced spinach
  • 8 c. warm cooked pappardelle pasta
  •     (12 ounces uncooked wide ribbon noodles)
  • 2/3 c. grated fresh parmesan cheese, (2-2/3 ounces)
  •     divided
  • 1/4 c. chopped fresh flat-leaf parsley
  • 1/8 tsp pepper

Description

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…

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