Tagliarini With Porcini And Mushrooms

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1/2 pound baby artichokes

Juice of 1 lemon

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

1 pound assorted fresh mushrooms (oyster, button, shiitake, chanterelles), sliced

1 tablespoon chopped fresh thyme

2 or 3 garlic cloves, minced

1/4 cup dry white wine

1 cup mushroom stock (see recipe)

Salt and white pepper to taste

1 pound tagliarini pasta

1/2 cup freshly grated pecorino cheese

Truffle oil

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