Pappardelle with Lemon, Baby Artichokes, and Asparagus

Ingredients

• 1 pound asparagus trimmed (1-inch)
• 2 pounds baby artichokes 
• 0.5 teaspoon pepper black
• 3 tablespoons olive oil extravirgin divided
• 2 tablespoons flat-leaf parsley fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 0.3 cup juice of lemon fresh ( 2 lemons)
• 1 tablespoon lemon rind grated
• 12 ounces pappardelle uncooked (wide ribbon pasta)
• 5 ounces parmigiano-reggiano cheese fresh grated
• 0.5 teaspoon salt 
• 2.3 cups water cold divided

Equipment

• bowl
• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta aside; keep warm.
3. Combine 2 cups water and juice in a medium bowl. Working with 1 artichoke at a time, cut off stem to within 1/4-inch from the base; peel stem.
4. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom; trim about 1 inch from top of artichoke.
5. Cut each artichoke in half lengthwise.
6. Place artichoke halves in lemon water.
7. Heat 1 tablespoon oil in a large skillet over medium heat.
8. Drain artichokes well; pat dry.
9. Add artichokes to pan. Cover and cook 8 minutes, stirring occasionally; uncover. Increase heat to medium-high; cook 2 minutes or until artichokes are golden, stirring frequently.
10. Place artichokes in a large bowl.
11. Place pan over medium heat; add remaining 1/4 cup water and asparagus to pan. Cover and cook 5 minutes or until crisp-tender.
12. Add asparagus, parsley, and rind to artichokes; toss well.
13. Add pasta, reserved cooking liquid, the remaining 2 tablespoons oil, thyme, salt, and pepper to artichoke mixture; toss well.
14. Place 2 cups pasta mixture into each of 6 shallow bowls; top each serving with about 3 tablespoons cheese.