- 4
Ingredients
- 6 large artichokes
- Juice of 1 lemon
- 8 ounces shiitake mushrooms
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon fresh rosemary leaves
- Salt and freshly ground black pepper
- 1 pound penne
- Freshly grated Parmesan cheese
Preparation
Step 1
Remove and discard all the leaves of the artichokes and slice off the fuzzy choke, leaving only the thick, round fleshy bottom of each artichoke. Place the bottoms in a bowl and toss with the lemon juice.
Remove the bottoms from the lemon juice one at a time and with a sharp knife, cut each into slices a half-inch thick. Return the slices to the lemon juice.
Bring a saucepan of water to a boil, add the artichoke slices and simmer about five minutes, to blanch them. Drain and pat them dry.
Trim the stems off the mushrooms and cut the mushrooms into slices a half-inch thick.
Heat the oil in a large, heavy skillet. Add the garlic, cook for a few seconds, then add the mushroom and artichoke slices. Cook over medium-high heat about 10 minutes, until the vegetables are lightly browned. Stir in the rosemary and season to taste with salt and pepper.
Bring a pot of salted water to a boil, cook the penne until al dente, about seven minutes. Drain well, then add to the skillet with the vegetables. Toss, check seasonings and serve at once with Parmesan cheese