Pasta Salad In Artichoke Cups
- 5 cloves garlic
- 1/2 c. white wine
- 6 medium artichokes for cups
- 1 lemon, cut into halves
- 1 Tbsp. plus 1 tsp. olive oil, divided
- chicken broth
- Basil Vinaigrette Dressing (recipe follows)
- 8 oz. uncooked corkscrew pasta or pasta twists, cooked, rinsed and drained
- 1/2 tsp. dried basil leaves, crushed
- 2 c. sliced, cooked artichoke hearts (not marinated)
- Simmer garlic and wine in small saucepan 10 minutes. Meanwhile, cut bottoms of artichokes flat and remove outer leaves. Cut 1-inch from tops; snip tips from remaining leaves and rub ends with lemon.
- Add artichokes, wine-garlic mixture and 1 tablespoon oil to 2 inches boiling chicken broth in large saucepan.
- Cover; simmer 25 to 30 minutes or until leaves pull easily from base; drain.
garlic, white wine, artichokes, lemon, olive oil, chicken broth, basil, pasta, basil, hearts
Taken from www.cookbooks.com/Recipe-Details.aspx?id=1028594 (may not work)