Shirataki Noodles & Artichokes

Shirataki Noodles and Artichokes
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 6 fresh baby artichokes
  • ¼ cup lemon juice
  • 2 (8 ounce) packages Shirataki Noodles
  • ½ cup tomato juice
  • 2 tablespoons olive oil
  • 2 cloves garlic -- minced
  • 3 tablespoons fresh parsley
  • 3 tablespoons fresh basil -- or 1 teaspoon dried
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup fresh tomato -- chopped
  • ½ cup olives -- Kalamata
  • 2 tablespoons capers
  • ½ cup feta cheese -- optional
  • juice of one lemon
Instructions
  1. Cut stems off artichokes. Peel off tough outer leaves to reveal yellow-green hearts. Cut artichokes into quarters.
  2. Combine ¼ cup lemon juice with 2 cups water in a medium bowl. Add artichokes to lemon water and toss to prevent discoloration. Drain.
  3. Steam artichokes until tender, about 20 minutes. chill.
  4. In a large pot, drain and rinse Shirataki noodles with cold water.
  5. 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.
  6. Toss together artichokes, Shirataki noodles, capers, olives and feta cheese in a large bowl salad bowl. Pour dressing over and toss well.