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Artichokes and Shrimp Pasta Salad
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Ingredients
1 pound tri-colored pasta, cooked al dente and drained
2 cups diced Ocean Mist Baby Artichokes, prepared as directed below
8 ounces cooked baby shrimp or chopped cooked shrimp
1 red Bell Pepper, seeded and chopped
3 chopped Green Onions
2 tablespoons chopped parsley
prepared vinaigrette dressing
Lettuce leaves
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Directions
Baby Artichokes: Bend back lower, outer petals of Artichokes until they snap off easily near the base. Continue doing this until you reach a point where the leaves are half green (at the top) and half yellow.
Using a sharp stainless steel knife, cut off top cone of leaves at the point where the yellow meets the green. Cut off the stem level with the base and trim off any remaining green from the base of the Artichoke. Halve or quarter as desired. Remove any purple or pink fuzzy centers.
Place each Baby Artichoke in acidulated water (1 quart water plus 1 tablespoon lemon juice or vinegar) as you work. Cook Hearts in small amount of boiling water just until tender, about 20 to 30 minutes, depending on size. Drain and slice thin.
Toss all ingredients except Lettuce leaves with vinaigrette dressing. Serve on Lettuce leaves. |
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