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
-- 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
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.
ANOTHER BEAN SALAD
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