Florence Fabricant's Penne With Artichokes And Mushrooms

• 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

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.
2. Place the bottoms in a bowl and toss with the lemon juice.
3. Remove the bottoms from the lemon juice one at a time and with a sharp knife, cut each into slices a half-inch thick.
4. Return the slices to the lemon juice.
5. Bring a saucepan of water to a boil, add the artichoke slices and simmer about five minutes, to blanch them.
6. Drain and pat them dry.
7. Trim the stems off the mushrooms and cut the mushrooms into slices a half-inch thick.
8. Heat the oil in a large, heavy skillet.
9. Add the garlic, cook for a few seconds, then add the mushroom and artichoke slices.
10. Cook over medium-high heat about 10 minutes, until the vegetables are lightly browned.
11. Stir in the rosemary and season to taste with salt and pepper.
12. Bring a pot of salted water to a boil, cook the penne until al dente, about seven minutes.
13. Drain well, then add to the skillet with the vegetables.
14. Toss, check seasonings and serve at once with Parmesan cheese.

artichokes, lemon, shiitake mushrooms, extravirgin olive oil, garlic, rosemary, salt, penne, parmesan cheese

Taken from cooking.nytimes.com/recipes/8860 (may not work)