Preparation:
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 leaves, leaving the tender heart and bottom.
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.
Heat 2 tablespoons of oil in a large nonstick skillet over high heat. Add mushrooms; sauté‚1 minute. Add the sliced artichoke; sauté‚5 minutes. Add garlic; sauté‚2 minutes. Add broth, thyme, and 1/4 teaspoon salt; reduce heat, and simmer, uncovered, 12 minutes.
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). |
