Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          water
   2      tablespoons   lemon juice
   3      large         artichokes -- (14 ounces each)
   3      tablespoons   porcini mushroom-flavored olive oil or
                        extra-virgin olive oil -- divided
   1      pound         mushrooms
   2      large         garlic cloves -- minced
   4      cups          low-salt chicken broth
   1      tablespoon    chopped fresh thyme
     1/2  teaspoon      salt -- divided
   8      cups          chopped spinach
   8      cups          hot cooked pappardelle pasta
                        (12 ounces uncooked wide ribbon noodles)
     2/3  cup           grated fresh parmesan cheese -- (2-2/3 ounces)
                        divided
     1/4  cup           minced fresh flat-leaf parsley
     1/8  teaspoon      pepper

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).