Name: Stuffed Artichoke with Oriental Noodle Salad
Ingredients: 4 md Artichokes; Prepared And, Cooked; 6 oz Dried Chinese Noodles Or Spaghetti; In 2 Inch Lengths; 1 c Cucumber; Peeled And Chopped; 1/2 c Carrots; Shredded; 1/2 c Radishes; Shredded; 1/4 c Green Onion; Thinly Sliced; 4 oz Fresh Snow Peas; Blanched, Cut In Strips; 1/2 c Rice Wine Vinegar; 1/2 c Fresh Orange Juice; 1 tb Orange Peel; Grated; 1 1/2 tb Reduced Sodium Soy Sauce; 1 ts Sesame Oil; 4 Tee Fresh Ginger Root; Finely Minced; 2 ts Garlic; Minced; 1 ts Sugar; 1/8 ts Cayenne Pepper

The rich etymology of “discipline” suggests a conscious divestment of all encumbrances, and then a determined investment of all one’s energies. Just as ancient athletes discarded everything and competed gumnos (naked), so must the disciplined Christian man divest himself of every association, habit, and tendency which impedes godliness. Then, with this lean spiritual nakedness accomplished, he must invest all his energy and sweat in the pursuit of godliness.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
	California		4	Servings

INGREDIENTS

4	md	Artichokes; Prepared And, Cooked
6	oz	Dried Chinese Noodles Or Spaghetti; In 2 Inch Lengths
1	c	Cucumber; Peeled And Chopped
1/2	c	Carrots; Shredded
1/2	c	Radishes; Shredded
1/4	c	Green Onion; Thinly Sliced
4	oz	Fresh Snow Peas; Blanched, Cut In Strips
1/2	c	Rice Wine Vinegar
1/2	c	Fresh Orange Juice
1	tb	Orange Peel; Grated
1 1/2	tb	Reduced Sodium Soy Sauce
1	ts	Sesame Oil
4		Tee Fresh Ginger Root; Finely Minced
2	ts	Garlic; Minced
1	ts	Sugar
1/8	ts	Cayenne Pepper

INSTRUCTIONS

SALAD
DRESSING
Halve artichokes lengthwise. Remove and discard center petals and fuzzy
center; set artichokes aside. Cook pasta until done but slightly firm;
rinse and set aside. In a medium bowl, whisk together dressing ingredients.
In a large bowl combine pasta, cucumber, carrots, radishes, green onions
and snow peas. Toss noodle mixture with HALF the dressing; reserve the
remaining half.
Arrange two artichoke halves on each late. Spoon noodles into halves. Use
reserved dressing as dip for artichoke leaves. Serve immediately. Makes 4
servings.
Nutrients Per Serving: Calories: 335; Protein: 12 g; Carbohydrate: 60 g;
Fat: 7 g; Calories from fat: 19%: Calories from saturated fat: 3%; Sodium:
352 mg; Cholesterol: 0 mg; Dietary Fiber: 7 g.
Entered in MasterCook by suechef@sover.net 4/25/98
Recipe by: California Artichoke Advisory Board
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Apr 25, 1998

A Message from our Provider:

“Before you turn your back on Jesus, look at his.”