Artichoke Pasta Salad


Special requirements
blender or food processor

6 fresh baby artichokes
200g pasta, penne or fusilli
½ cup tomato juice
½ cup fresh tomato, chopped
½ cup Kalamata olives
½ cup feta cheese  (optional)
3 tbsps fresh parsley
3 tbsps fresh basil or 1 tsp dried
2 tbsps olive oil
¼ cup lemon juice
2 cloves garlic, minced
2 tbsps capers
½ tsp salt
juice of one lemon
¼ teaspoon black pepper

1) De-stem the artichokes.  Peel off tough outer leaves to reveal hearts.  
2) Slice artichokes into quarters.  
3) Combine 1/4 cup lemon juice with 2 cups water in a medium bowl.  
4) Add artichokes to lemon water, toss to prevent discoloration, then drain.  
5) Steam artichokes until tender, about 20 minutes, then allow to cool.
6) In a large pot, bring 2l water to a rapid boil. Add 1 teaspoon salt and pasta.  
7) Cook pasta until al dente.  
8) Drain and rinse with cold water.
9) Salad dressing: combine tomato juice, olive oil, lemon juice, garlic, parsley, basil, salt and pepper in a food processor or blender and pureé for 30 seconds.
10) Toss together artichokes, penne, capers, olives and feta cheese in a large salad bowl.  
11) Pour the dressing over and toss well.


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