Aegean Artichoke & Penne Pasta Salad

Aegean Artichoke & Penne Pasta Salad

6                    fresh baby artichokes
1/4  cup          lemon juice
1/2  pound      penne pasta
1/2  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
1/2  teaspoon    salt
1/4  teaspoon    black pepper
1/2  cup           fresh tomato  -- chopped
1/2  cup           olives  -- Kalamata
2    tablespoons   capers
1/2  cup           feta cheese  -- optional


1.  Cut stems off artichokes.  Peel off tough outer leaves to reveal yellow-green hearts.  Cut artichokes into quarters.  Combine 1/4 cup lemon

juice with 2 cups water in a medium bowl.  Add artichokes to lemon waterand 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, parsley,
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.

Pasta Salad Recipes