| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegan | Vegetables | 1 | Servings |
INGREDIENTS
| 6 | Fresh baby artichokes | |
| 1/4 | c | Lemon juice |
| 1/2 | lb | Penne |
| 1/2 | c | Tomato juice |
| 2 | tb | Olive oil |
| Juice of one lemon | ||
| 2 | Cloves garlic, minced | |
| 3 | tb | Fresh parsley |
| 3 | tb | Fresh basil or 1 tsp. dried |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1/2 | c | Fresh tomato, chopped |
| 1/2 | c | Kalamata olives |
| 2 | tb | Capers |
| 1/2 | c | Feta cheese (optional) |
INSTRUCTIONS
1. Cut stems off artichokes. Peel off tough outer leaves to reveal yellow-green hearts. Cut artichokes into quarters. Combine 1/4 cup lemon juice with 2 cups water in a medium bowl. Add artichokes to lemon water and toss to prevent discoloration. Drain. Steam artichokes until tender, about 20 minutes. chill. 2. In a large pot, bring 2 quarts water to a rapid boil. Add 1 teaspoon salt and penne. Cook penne until al dente, about 10 minutes. Drain and rinse with cold water. 3. To make salad dressing: combine tomato juice, olive oil, lemon juice, garlic, parlsey, basil, salt and pepper in a food processor or blender and puree for 30 seconds. 4. Toss together artichokes, penne, capers, olives and feta cheese in a large bowl salad bowl. Pour dressing over and toss well. enjoy, jen From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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