Ingredients:
1 6 fresh baby artichokes
1/4 c lemon juice
1/2 lb penne pasta
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 olives — Kalamata
2 TB capers
1/2 c feta cheese — optional
Method:
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, parsley, 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.