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Vegan Aegean Artichoke Penne Salad

Ingredients
 

6 fresh baby artichokes
1/4 cup lemon juice
1/2 lb penne
1/2 cup tomato juice
2 tbsp olive oil
1 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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Preparation
 
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

 

 
Servings:
1


 

 

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