Yield: 1 Servings
|6 \N||Fresh baby artichokes|
|¼ cup||Lemon juice|
|½ cup||Tomato juice|
|2 tablespoons||Olive oil|
|\N \N||Juice of one lemon|
|2 \N||Cloves garlic, minced|
|3 tablespoons||Fresh parsley|
|3 tablespoons||Fresh basil or 1 tsp. dried|
|¼ teaspoon||Black pepper|
|½ cup||Fresh tomato, chopped|
|½ cup||Kalamata olives|
|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