Shirataki Noodle Recipes
| Shirataki Noodles and Artichokes |
Recipe type: Vegetarian
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Ingredients
- 6 fresh baby artichokes
- 1/4 cup lemon juice
- 2 (8 ounce) packages Shirataki Noodles
- 1/2 cup tomato juice
- 2 tablespoons olive oil
- 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 fresh tomato — chopped
- 1/2 cup olives — Kalamata
- 2 tablespoons capers
- 1/2 cup feta cheese — optional
- juice of one lemon
Instructions
- 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, drain and rinse Shirataki noodles 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, Shirataki noodles, capers, olives and feta cheese in a large bowl salad bowl. Pour dressing over and toss well.
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