2 tablespoons olive oil

Juice of one lemon

2 cloves garlic — minced

3 tablespoons fresh parsley

3 tablespoons fresh basil — or 1 tsp. dried

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup fresh tomato — chopped

1/2 cup olives — Kalamata

2 tablespoons capers

1/2 cup 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, 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.