Mushroom Artichoke Pasta
Main Courses2 lg artichokes
2 T lemon juice
½ C porcini olive oil
1 lb domestic mushrooms, sliced
1 T garlic, minced
1 T fresh thyme, chopped (1 t dried)
4 C chicken broth
¾ lb pasta
1 bunch spinach, well washed and dried
1 bunch flat leaf parsley, minced
salt/pepper
1 C Parmesan cheese
Remove leaves from artichokes. Trim off all dark green parts, cut in half and remove the choke. Slice the heart thinly and put in lemon water to keep color. Sauté mushrooms and artichokes in 2 T porcini oil until brown. Add garlic, sauté until brown. Add thyme, and chicken broth. Bring to a boil and reduce by half. Cook pasta. Add spinach to sauce just to wilt, add remaining oil, parsley, salt/pepper. Toss with pasta and ½ of the cheese. Serve, top with remaining cheese.
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