Pasta Salad in Artichoke Cups

INGREDIENTS:

5 cloves garlic, peeled
1/2 cup (125 ml) white wine
6 medium artichokes for cups
1 lemon, cut into halves
6 cups (1.5 L) chicken broth
1 tablespoon (15 ml) plus 1 teaspoon (5 ml) olive oil, divided
1 package (2 ounces/60 g) artichoke hearts
8 ounces (225 g) corkscrew pasta or pasta twists
1/2 teaspoon (2 ml) dried basil leaves, crushed
Basil Vinaigrette Dressing

PROCEDURES:

1. Place garlic and wine in 1-quart (1 L) saucepan. Bring to a boil over high heat; reduce heat to low. Simmer 10 minutes.

2. Meanwhile, prepare artichokes. Cut bottom from artichokes with utility knife so that artichokes will sit flat. Remove outer leaves.

3. Cut 1 inch (2.5 cm) off tops of artichokes. Snip tips from remaining leaves with scissors. To help prevent discoloration, rub ends with lemon.

4. Place chicken broth in 6-quarts (6 L) Dutch oven. Bring to a boil over high heat. Add artichokes, wine mixture and 1 tablespoon (15 ml) oil. Reduce heat to low. Cover; simmer 25 to 30 minutes or until leaves pull easily from base. Drain.

5. Cook artichoke hearts according to package directions. Drain well. Cut into slices to make 2 cups (500 ml). Set aside.

6. Cook pasta according to package directions. Drain in colander. Place pasta in large bowl. Sprinkle with remaining 1 teaspoon (5 ml) oil and basil.

7. Prepare Basil Vinaigrette Dressing.

8. Add artichoke hearts and 1 cup (250 ml) dressing to pasta; toss gently to coat.

9. Carefully spread outer leaves o whole artichokes. remove small heart leaves by grasping with fingers, then pulling and twisting. Scoop out fuzzy choke with spoon.

10. Fill with pasta mixture. Cover; refrigerate until serving time. Serve with remaining dressing. Garnish as desired.

~ Makes 6 serving


Basil Vinaigrette Dressing

1/3 cup (75 ml) white wine vinegar
2 tablespoons (30 ml) Dijon-style mustard
3 cloves garlic, peeled
3/4 cup coarsely chopped fresh basil leaves
1 cup (250 ml) olive oil
Salt and pepper to taste

PROCEDURES:

1. Place vinegar, mustard and garlic in blender or food processor. Cover; process using an on/off pulsing action until garlic is well mixed. Add basil; continue to pulse until mixture is blended.

2. With motor running, slowly pour in oil. Season to taste with salt and pepper.

~ Makes about 1 1/2 cups (375 ml)