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
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh tomato, chopped
1/2 cup Kalamata olives
2 tablespoons capers
1/2 cup feta cheese, optional
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
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh tomato, chopped
1/2 cup Kalamata olives
2 tablespoons capers
1/2 cup feta cheese, optional
Preparation
Cut stems off artichokes. Peel off tough outer leaves toreveal yellow-green hearts. Cut artichokes into quarters. Combine 1/4 cuplemon juice with 2 cups water in a medium bowl. Add artichokes to lemon waterand toss to prevent discoloration. Drain. Steam artichokes until tender, about20 minutes. Chill.
In a large pot, bring 2 quarts water to a rapid boil. Add 1 teaspoon salt andpenne. Cook penne until al dente, about 10 minutes. Drain and rinse with coldwater.
To make salad dressing: combine tomato juice, olive oil, lemon juice, garlic,parsley, basil, salt and pepper in a food processor or blender and purée for30 seconds.
Toss together artichokes, penne, tomato, capers, olives and feta cheese in alarge salad bowl. Pour dressing over and toss well.
