6 Fresh baby artichokes
1/4 cup Lemon juice
1/2 lb 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)
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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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