Pasta with Artichokes, Mushrooms and Potatoes

Method

1. Prepare the artichokes: remove the outer tough petals, cut off the tip, halve the heart, and remove the inner choke. Slice the hearts and tender stems thinly and place in water with lemon to prevent browning.
2. Peel the potatoes and cut into small cubes. Keep in water.
3. Clean the mushrooms; leave whole if small or cut into pieces.
4. In a large pan, melt the butter over medium heat. Add finely minced garlic and sauté until golden.
5. Add the mushrooms, artichokes, and potatoes. Season with a pinch of salt and pepper, and add a little chopped parsley (the slight bitterness from cooked parsley balances the artichokes). Cover and cook on medium heat for 7–8 minutes, until the vegetables start to stick slightly.
6. Bring a pot of salted water to a boil for the pasta.
7. After 7–8 minutes, add a ladle of pasta water to the pan with the vegetables, lower the heat, cover, and let cook gently.
8. Now add the pasta to the boiling water and cook for half the time indicated on the package.
9. Drain the pasta undercooked and transfer it to the pan with the vegetables. Add more pasta water as needed and cook together, covered, stirring occasionally, until the pasta is al dente and the sauce is creamy and slightly brothy.
10. Remove from heat. Add grated Parmigiano Reggiano, a splash of pasta water, fresh chopped parsley, and a grind of black pepper. Toss well and serve immediately.