*To prepare the artichokes: Squeeze juice from 2 lemon halves into large bowl of cold water; add squeezed lemon halves. Cut off top half of each artichoke and discard. Cut off stem of artichoke. Starting at base, bend tough outer leaves back and snap off where they break naturally, leaving tender inner leaves. Using small sharp knife, trim outside of base until no dark green areas remain. Cut each artichoke in half. Using spoon, scoop out fibrous choke and small purple tipped leaves. Rub exposed areas with lemon half. Place in lemon water until ready to use or up to 2 hours. Drain artichokes. Quarter each artichoke half. Heat oil in heavy large skillet over medium heat. Add artichokes and saute until golden, about 6 minutes. Cover and cook until almost tender, about 5 minutes. Add garlic and saute 3 minutes. Transfer artichoke mixture to large bowl. Place same skillet over high heat. Add broth and boil until reduced by half, about 9 minutes. Reduce heat to medium. Add asparagus and artichokes and cook until asparagus and artichokes are tender, about 5 minutes. Mix in thyme. Season to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta. Add pasta and 2/3 cup cheese to artichoke mixture in skillet; toss to combine. Season with salt and pepper. Divide pasta among plates. Serve, passing additional cheese separately. Printed in Bon Appetit April 1998 Note: Joanne Weir, a San Francisco-based cookbook author, food write and chef, is currently working on a 26-part PBS television series called Now Weir Cooking, scheduled to air nationally in 1999. Typed and Busted by Carriej999@AOL.com 4/98 Recipe by: Joanne Weir Posted to MC-Recipe Digest by Carriej999 on Apr 5, 1998