Pasta - Artichokes cream and king oyster mushrooms

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start by preparing the artichokes. Remove the tough outer leaves until you reach the tender, pale green ones. Cut off the top third of the artichoke and trim the stem, peeling away the fibrous outer layer. Slice each artichoke in half and scoop out the hairy choke if present. Place the cleaned artichokes in a bowl of water with lemon juice to prevent discoloration.

Step 2

In a pan, warm one tablespoon of olive oil over medium heat. Add a crushed garlic clove and let it infuse the oil for a minute, then remove it. Add the drained and sliced artichokes to the pan and sauté gently. Season with salt, pepper, and a small handful of fresh pennyroyal. Pour in a ladle of warm vegetable stock and lower the heat. Cover the pan and let the artichokes cook, stirring occasionally and adding more stock as needed, until they are tender. This process may take 30 to 60 minutes, depending on the artichoke variety.

Step 3

Transfer the cooked artichokes to a food processor. Add the grated Parmesan cheese, a few drops of olive oil, and a splash of vegetable stock. Blend until smooth, adding more stock if necessary to achieve a creamy consistency. Set the artichoke cream aside.

Step 4

Bring a pot of salted water to a boil and add the pasta. Cook it until it is just shy of al dente according to package instructions.

Step 5

While the pasta cooks, heat the artichoke cream in a large pan over medium heat. Add the diced king oyster mushrooms and sauté them in the cream for a couple of minutes, allowing the flavors to meld.

Step 6

When the pasta is nearly done, strain it, reserving a ladle of the cooking water. Add the pasta to the pan with the artichoke cream and mushrooms. Pour in a small amount of the reserved pasta water and raise the heat, stirring constantly for 1-2 minutes until the sauce clings to the pasta and the dish is creamy.

Step 7

Serve the pasta hot, topped with grated Parmesan cheese for a finishing touch. This dish is a delightful combination of earthy artichokes, meaty mushrooms, and rich creaminess.