1 6 fresh baby artichokes
Directions
1/4 c lemon juice
1/2 lb penne pasta
1/2 c tomato juice
2 TB olive oil
: Juice of one lemon
2 cloves garlic -- minced
3 TB fresh parsley
3 TB fresh basil -- or 1 tsp.
: dried
1/2 ts salt
1/4 ts black pepper
1/2 c fresh tomato -- chopped
1/2 c olives -- Kalamata
2 TB capers
1/2 c 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 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, 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.
Recipe By : dartji@gdss.grumman.com (Jim Dart !!!)
Servings: 1 servings
Aegean Artichoke & Penne Pasta Salad Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Salad; Salad; Vegetable
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Written cooking instructions as a concept can be found far back into distant history, in truth as far back into history as the Egypt of the Pharoahs, and maybe further still. However, in the main part, these early cookbooks were just very simple hieroglyphic or cunieform instructions for food preparation.
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We hope you enjoy this Aegean Artichoke & Penne Pasta Salad recipe.
