MENU
 
 
  • Mushroom And Artichoke Pappardelle

    0 votes

    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

    Directions

    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 Tbsp. of oil in a large nonstick skillet over high heat. Add in mushrooms; sautee1 minute. Add in the sliced artichoke; sautee5 min. Add in garlic; sautee2 min. Add in broth, thyme, and 1/4 tsp. salt; reduce heat, and simmer, uncovered, 12 min.
    5. Combine mushroom mix, remaining oil, remaining salt, spinach, pasta, 1/3 c. Parmesan cheese, parsley, and pepper; toss well. Sprinkle with remaining cheese.
    6. Yield: 6 servings (serving size: 1-1/2 c.).

    Similar Recipes

    Leave a review or comment