Aegean Artichoke & Penne Pasta Salad recipe

Ingredients:
6 baby artichokes
1/4 cup lemon juice
1/2 pound penne
1/2
cup tomato juice
1 tablespoon olive oil
1 lemon, juiced
2 cloves
garlic, minced
3 tablespoons fresh parsley
3 tablespoons fresh basil,
or 1 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2
cup tomato, chopped
1/2 cup Kalamata olive
2 tablespoons capers
1/2
cup feta cheese

Procedures:
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,
parsley, 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.