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Aegean Artichoke and Penne Salad Recipe

Serves 6


  • 6 fresh baby artichokes
  • 1/4 cup lemon juice
  • 1/2 lb penne
  • 1/2 cup tomato juice
  • 2 tbsp olive oil
  • Juice of one lemon
  • 2 cloves garlic, minced
  • 3 tbsp fresh parsley
  • 3 tbsp fresh basil or 1 tsp dried
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup fresh tomato, chopped
  • 1/2 cup kalamata olives
  • 2 tbsp capers
  • 1/2 cup feta cheese (optional)


1. Cut stems off artichokes.
2. Peel off tough outer leaves to reveal yellow-green hearts.
3. Cut artichokes into quarters.
4. Combine 1/4 cup lemon juice with 2 cups water in a medium bowl.
5. Add artichokes to lemon water and toss to prevent discoloration.
6. Drain.
7. Steam artichokes until tender, about 20 minutes.
8. Chill.
9. In a large pot, bring 2 quarts water to a rapid boil.
10. Add 1 teaspoon salt and penne.
11. Cook penne until al dente, about 10 minutes.
12. Drain and rinse with cold water.
13. 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.
14. Toss together artichokes, penne, capers, olives and feta cheese in a large bowl salad bowl.
15. Pour dressing over and toss well.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Vegetable / Artichoke
Pasta / Penne
Special Diet:Vegetarian

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