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Add a photoServings: 6
Ingredients
- 6 x fresh baby artichokes
- 1/4 c. lemon juice
- 1/2 lb penne
- 1/2 c. tomato juice
- 2 Tbsp. extra virgin olive oil
- 1 x juice of one lemon
- 2 clv garlic, chopped
- 3 Tbsp. fresh parsley
- 3 Tbsp. fresh basil or possibly 1 teaspoon dry
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 c. fresh tomato, minced
- 1/2 c. kalamata olives
- 2 Tbsp. 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 c. lemon juice with 2 c. water in a medium bowl. Add in artichokes to lemon water and toss to prevent discoloration. Drain. Steam artichokes till tender, about 20 min. chill.
- 2. In a large pot, bring 2 qts water to a rapid boil. Add in 1 tsp. salt and penne. Cook penne till al dente, about 10 min. Drain and rinse with cool water.
- 3. To make salad dressing: combine tomato juice, extra virgin olive oil, lemon juice, garlic, parlsey, basil, salt and pepper in a food processor or possibly 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 6 servings | |
| Calories 262 | |
| Calories from Fat 80 | 31% |
| Total Fat 9.04g | 11% |
| Saturated Fat 2.79g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 606mg | 25% |
| Potassium 323mg | 9% |
| Total Carbs 37.91g | 10% |
| Dietary Fiber 6.2g | 21% |
| Sugars 3.14g | 2% |
| Protein 8.7g | 14% |
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