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Aegean Artichoke & Penne Pasta Salad
Ingredients
6 fresh baby artichokes
1/4 cup lemon juice
1/2 pound penne pasta
1/2 cuptomato juice
2 tbsps olive oil
Juice of one lemon
2 cloves garlic -- minced
3 tbsps fresh parsley
3 tbsps fresh basil -- or 1 tsp. dried
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cupfresh tomato -- chopped
1/2 cup olives
1/2 cup feta cheese -- optional
Method
Cut stems off artichokes and peel off tough outer leaves to reveal the 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 and drain
Steam artichokes until tender, about 20 minutes and chill (the artichokes not you!)
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.
Salad dressing
Combine tomato juice, olive oil, lemon juice, garlic, parsley, basil, salt and pepper in a food processor or blender and puree for 30 seconds.
Toss together artichokes, penne, olives and feta cheese in a large bowl salad bowl.
Pour dressing over and toss well.