Pasta With Wild Mushrooms, Artichokes, And Parmesan

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2 pounds assorted wild mushrooms, such as chanterelle, shiitake, and porcini, cleaned and trimmed

2 tablespoons lemon juice

6 artichokes, stems removed

1/4 cup olive oil

1 sweet onion, chopped

4 garlic cloves, smashed

Salt, to taste

Freshly ground pepper, to taste

1 pound dried egg pasta, cooked according to package directions and drained

1 cup heavy cream

1/2 cup grated Parmesan cheese

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