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Vegan: aegean artichoke & penne salad

Yield: 1 Servings

Ingredients:

• 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)

Instructions:

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

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