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Aegean Artichoke & Penne Pasta Salad

6 fresh baby artichokes
1/4 c. lemon juice
1/2 pound penne
1/2 c. tomato juice
2 Tbl. olive oil
Juice of one lemon
2 cloves garlic, minced
3 Tbl. fresh parsley
3 Tbl. fresh basil or 1 tsp. dried
1/2 tsp. salt
1/4 tsp. black pepper
1/2 c. fresh tomato, chopped
1/2 c. kalamata olives
2 Tbl. capers
1/2 c. feta cheese (optional)

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.

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.

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.

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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