INGREDIENTS

INSTRUCTIONS

Preheat oven to 400 degrees.
In a bowl, season portobello mushroom with salt and pepper, and 2
tablespoons of olive oil. Place it on a baking sheet and roast for 10 to 15
minutes or until tender. In the same bowl, repeat the same process with the
tomatoes. Clean and peel the baby artichokes. Place the peeled artichokes
in a bowl of ice water, juice from a lemon, and the lemon itself. Roast the
artichokes the same way you did the mushroom and tomatoes. To make the
vinaigrette, take half of the roasted tomatoes and place them in a blender
with the rice wine vinegar, 1/2 cup olive oil, and salt and pepper. Blend
until smooth. In a saucepan, boil 2 quarts of water. Season the water with
1/4 cup olive oil, salt and pepper. Place pasta sheet in the boiling water
for 30 seconds to a minute, until tender or al dente. Remove the pasta and
lay it on a platter, garnish with fresh
basil and additional roasted vegetables. Serve with vinaigrette.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9427 - JOHN TESAR
Converted by MM_Buster v2.0l.

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