AEGEAN ARTICHOKE & PENNE PASTA SALAD

INGREDIENTS

6 fresh baby artichokes 1/4 cup lemon juice 1/2 pound penne pasta 1/2 cup tomato juice 2 tablespoons olive oil The 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)



HOW TO MAKE

Cut the stems off the artichokes and peel off the tough outer leaves to reveal the yellow-green hearts.

Cut the artichokes into quarters.

Combine 1/4 cup lemon juice with 2 cups water in a medium bowl. Add the artichokes to the lemon water and toss to prevent discoloration.

Drain.

Steam the artichokes until tender (about 20 minutes).

Chill.

Using a large pot, bring 2 quarts of water to a rapid boil. Add 1 teaspoon of salt and the penne pasta. Cook the penne until al dente (about 10 minutes).

Drain and rinse with cold water.

TO MAKE THE SALAD DRESSING

Combine the lemon juice,tomato juice, olive oil, garlic, parsley, basil and salt and pepper in a food processor or blender and puree for 30 seconds.

Toss together the artichokes, penne, capers, olives and feta cheese in a large salad bowl.

Pour dressing over it all and toss well.