Vegan: aegean artichoke and penne salad
1 Servings
| Quantity | 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini