Ingredients: 6 fresh baby artichokes 1/4 c. lemon juice 1/2 pound penne 1/2 c. tomato juice 2 Tbl. olive oil Juice of one lemon 2 cloves garlic, minced 3 Tbl. fresh parsley 3 Tbl. fresh basil or 1 tsp. dried 1/2 tsp. salt 1/4 tsp. black pepper 1/2 c. fresh tomato, chopped 1/2 c. kalamata olives 2 Tbl. capers 1/2 c. feta cheese (optional)
Directions: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. |