6    Fresh baby artichokes
1/4 c  Lemon juice
1/2 lb Penne
1/2 c  Tomato juice
2 tb Olive oil
Juice of one lemon
2    Cloves garlic, minced
3 tb Fresh parsley
3 tb Fresh basil or 1 tsp. dried
1/2 ts Salt
1/4 ts Black pepper
1/2 c  Fresh tomato, chopped
1/2 c  Kalamata olives
2 tb 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