Stuffed artichoke with oriental noodle salad

4 Servings

Ingredients

Quantity Ingredient
4 mediums Artichokes; Prepared And, Cooked
6 ounces Dried Chinese Noodles Or Spaghetti; In 2 Inch Lengths
1 cup Cucumber; Peeled And Chopped
½ cup Carrots; Shredded
½ cup Radishes; Shredded
¼ cup Green Onion; Thinly Sliced
4 ounces Fresh Snow Peas; Blanched, Cut In Strips
½ cup Rice Wine Vinegar
½ cup Fresh Orange Juice
1 tablespoon Orange Peel; Grated
1½ tablespoon Reduced Sodium Soy Sauce
1 teaspoon Sesame Oil
4 Tee Fresh Ginger Root; Finely Minced
2 teaspoons Garlic; Minced
1 teaspoon Sugar
⅛ teaspoon Cayenne Pepper

Directions

SALAD

DRESSING

Halve artichokes lengthwise. Remove and discard center petals and fuzzy center; set artichokes aside. Cook pasta until done but slightly firm; rinse and set aside. In a medium bowl, whisk together dressing ingredients.

In a large bowl combine pasta, cucumber, carrots, radishes, green onions and snow peas. Toss noodle mixture with HALF the dressing; reserve the remaining half.

Arrange two artichoke halves on each late. Spoon noodles into halves. Use reserved dressing as dip for artichoke leaves. Serve immediately. Makes 4 servings.

Nutrients Per Serving: Calories: 335; Protein: 12 g; Carbohydrate: 60 g; Fat: 7 g; Calories from fat: 19%: Calories from saturated fat: 3%; Sodium: 352 mg; Cholesterol: 0 mg; Dietary Fiber: 7 g.

Entered in MasterCook by suechef@... 4/25/98 Recipe by: California Artichoke Advisory Board Posted to MC-Recipe Digest by Sue <suechef@...> on Apr 25, 1998

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