astray recipes: Vegan: aegean artichoke & penne salad

Categories: Vegetables
Yield: 1 Servings

Measure	Ingredient
6	Fresh baby artichokes
¼ cup	Lemon juice
½ pounds	Penne
½ cup	Tomato juice
2 tablespoons	Olive oil
	Juice of one lemon
2	Cloves garlic, minced
3 tablespoons	Fresh parsley
3 tablespoons	Fresh basil or 1 tsp. dried
½ teaspoon	Salt
¼ teaspoon	Black pepper
½ cup	Fresh tomato, chopped
½ cup	Kalamata olives
2 tablespoons	Capers
½ cup	Feta cheese (optional)

1. Cut stems off artichokes. Peel off tough outer leaves to reveal yellow-green hearts. Cut artichokes into quarters. Combine ¼ 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

vegan: aegean artichoke & penne salad