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Hot Artichoke Pasta Salad
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Ingredients
2 Ocean Mist Artichokes
lemon juice
1/2 cup vertically sliced Onions
1 garlic clove, minced
1/2 cup olive oil
1/4 cup each chopped fresh basil and parsley
8 ounces pasta, cooked and drained
1 cup tomato, seeded and cubed
1 cup shredded parmesan cheese
1/2 cup chopped walnuts
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Directions
Procedure:
Start recipe by cooking Artichokes by your preferred method (See "How to Prepare & Cook"). Artichokes may be cooked two days ahead and chilled in sealed plastic bags with paper towels to absorb excess moisture.
Once cooked, remove leaves and choke. Cut Artichoke Heart into thin slices.
Sauté Artichoke Hearts, Onion and garlic in olive oil until tender; stir in basil and parsley. Combine hot pasta, tomato, cheese, walnuts and Artichoke mixture; toss to mix well. Serve hot or warm. |
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