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1
Bring six quarts of water to a boil.
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2
While it is coming to a boil, trim the artichokes.
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3
Slice off the top half-inch and slice the stem flush with the bottom.
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4
Pull off the two or three outermost layers of leaves, exposing tender, yellowish leaves.
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5
Quarter the artichokes vertically.
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6
As the artichokes are trimmed, toss them in a bowl with the lemon juice.
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7
When the water is boiling, add the artichokes and potatoes and simmer about 20 minutes, until both are tender.
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8
Scoop them out of the water with a skimmer or a slotted spoon and add the farfalle to the water.
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9
Increase the heat and boil the farfalle about eight minutes, until it is just tender.
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10
Drain it when it is done, retaining about a cup of the cooking water.
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11
Toss the pasta with one-third cup of the water to keep it moist.
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12
Meanwhile, quarter the potatoes.
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13
Slice the mushrooms.
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14
Heat the oil in a large, heavy skillet, add the mushrooms and garlic and saute over medium-high heat about 10 minutes, until the mushrooms have wilted.
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15
Add the artichokes and potatoes and stir over medium heat a few minutes, then season lightly with salt and pepper.
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16
Stir in the stock and soy sauce.
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17
Add the cooked farfalle and toss all the prepared ingredients together.
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18
Check seasonings, adding more salt and pepper if necessary.
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19
Add additional cooking liquid if the mixture is too dry.
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20
Transfer everything to a warm serving bowl, sprinkle the basil on top and serve with Parmesan cheese on the side.
