Stuffed artichoke with oriental noodle salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Artichokes; Prepared And, Cooked |
| 6 | ounces | Dried Chinese Noodles Or Spaghetti; In 2 Inch Lengths |
| 1 | cup | Cucumber; Peeled And Chopped |
| ½ | cup | Carrots; Shredded |
| ½ | cup | Radishes; Shredded |
| ¼ | cup | Green Onion; Thinly Sliced |
| 4 | ounces | Fresh Snow Peas; Blanched, Cut In Strips |
| ½ | cup | Rice Wine Vinegar |
| ½ | cup | Fresh Orange Juice |
| 1 | tablespoon | Orange Peel; Grated |
| 1½ | tablespoon | Reduced Sodium Soy Sauce |
| 1 | teaspoon | Sesame Oil |
| 4 | Tee Fresh Ginger Root; Finely Minced | |
| 2 | teaspoons | Garlic; Minced |
| 1 | teaspoon | Sugar |
| ⅛ | teaspoon | Cayenne Pepper |
Directions
SALAD
DRESSING
Halve artichokes lengthwise. Remove and discard center petals and fuzzy center; set artichokes aside. Cook pasta until done but slightly firm; rinse and set aside. In a medium bowl, whisk together dressing ingredients.
In a large bowl combine pasta, cucumber, carrots, radishes, green onions and snow peas. Toss noodle mixture with HALF the dressing; reserve the remaining half.
Arrange two artichoke halves on each late. Spoon noodles into halves. Use reserved dressing as dip for artichoke leaves. Serve immediately. Makes 4 servings.
Nutrients Per Serving: Calories: 335; Protein: 12 g; Carbohydrate: 60 g; Fat: 7 g; Calories from fat: 19%: Calories from saturated fat: 3%; Sodium: 352 mg; Cholesterol: 0 mg; Dietary Fiber: 7 g.
Entered in MasterCook by suechef@... 4/25/98 Recipe by: California Artichoke Advisory Board Posted to MC-Recipe Digest by Sue <suechef@...> on Apr 25, 1998