Side Pannel
Vegan: Aegean Artichoke and Penne Salad
Vegan: Aegean Artichoke and Penne Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 6 Fresh baby artichokes
- 1/4 c Lemon juice
- 1/2 lb Penne
- 1/2 c Tomato juice
- 2 tb Olive oil
- Juice of one lemon
- 2 Cloves garlic, minced
- 3 tb Fresh parsley
- 3 tb Fresh basil or 1 tsp. dried
- 1/2 ts Salt
- 1/4 ts Black pepper
- 1/2 c Fresh tomato, chopped
- 1/2 c Kalamata olives
- 2 tb Capers
- 1/2 c Feta cheese (optional)
Directions
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, parlsey, 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. enjoy, jen
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, parlsey, 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. enjoy, jen
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