| 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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