Vegan: Aegean Artichoke & Penne Salad Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
6: Fresh baby artichokes,
1/4 cup: Lemon juice,
1/2 lbs: 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
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Vegetables