FLORENCE FABRICANT'S PENNE WITH ARTICHOKES AND MUSHROOMS

Florence Fabricant's Penne With Artichokes And Mushrooms image

Provided by Florence Fabricant

Time 1h

Yield 4 servings

Number Of Ingredients 9

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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

Steps:

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.