Aegean Artichoke and Penne Salad Recipe

Serves 6

Ingredients:

  • 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)

    • Instructions:

    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.