vegan: aegean artichoke and penne salad

1 Servings
Fresh baby artichokes
¼ cup Lemon juice
½ pounds Penne
½ cup Tomato juice
2 tablespoons Olive oil
  Juice of one lemon
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 From Gemini's MASSIVE MealMaster collection at

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