Artichoke & Penne Salad

• 6 fresh baby artichokes
• 1/4 cup lemon juice
• 3/4 pound penne
• 1/2 cup tomato juice
• 2 tablespoons olive oil
• Juice of one lemon
• 2 Cloves garlic, minced
• 3 tablespoons fresh parsley
• 3 tablespoons fresh basil or 1 teaspoon dried
• Salt and freshly milled pepper to taste
• 1 medium ripe tomato, seeded and chopped
• 1/2 cup kalamata olives, pitted and sliced in slivers
• 1 tablespoon capers

Method

Fill a large bowl with water and the juice of the lemon.

Slice the stem from each artichoke to form a flat base.  Discard the stem.  While working with one artichoke, place the others in the bowl of lemon water to prevent them from discoloring.

Cut off the top third of the artichoke.  Pull back the outer leaves until they  break at the base.  Stop when you get to the pale green layers.    Repeat with remaining artichokes.

When all artichokes are prepped, drain and cut into quarters. Steam over boiling water until tender, about 20 minutes. Remove , drain and chill.

In a large pot, bring 2 quarts water to a rapid boil. Put in penne. Cook until al dente, about 10 minutes. Drain and stop cooking by running under cold water.

In a small bowl, combine tomato juice, olive oil, lemon juice, garlic, parsley, basil, salt and pepper.  Whisk until mixture begins to emulsify. 

In a serving bowl, toss artichokes, penne, capers,  and kalamata olives. Pour dressing over and toss to coat all ingredients.

Serves: 4

Contributor: Pat Ciesla.

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