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6 | Fresh baby artichokes |
1/4 Tasse | lemon juice |
1/2 x ca. 450 g | Penne pasta |
1/2 Tasse | tomato juice |
2 Esslöffel | olive oil |
| Juice of one lemon |
20 Milliliter | Garlic minced |
3 Esslöffel | parsley fresh |
3 Esslöffel | Fresh basil ; or 1 tsp. dried |
1/2 Teelöffel | salt |
1/4 Teelöffel | black pepper |
1/2 Tasse | Fresh tomato ; chopped |
1/2 Tasse | Olives ; kalamata |
2 Esslöffel | capers |
1/2 Tasse | Feta optional |
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, parsley, 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.
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