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1995-09-27
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From: bergj1427@cobra.uni.edu
Subject: VEGAN: Artichoke & Penne salad
Message-ID: <1994Apr4.214015.25400@cobra.uni.edu>
Organization: University of Northern Iowa
Date: Tue, 5 Apr 1994 04:46:26 GMT
If you like greens, here's some recipes I found Delicious magazine.
Aegean Artichoke & Penne Pasta Salad
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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)
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