California Artichoke Advisory Board

Stuffed Artichoke with Oriental Noodle Salad

Ingredients for Salad:
  • 4 medium California artichokes, prepared and cooked as directed for whole artichokes
  • 6 ounces dried Chinese noodles OR spaghettini broken into 2-inch lengths
  • 1 cup cucumber, peeled and chopped
  • ½ cup shredded carrots
  • ½ cup shredded radishes
  • ¼ cup thinly sliced green onion
  • 4 ounces fresh snow peas, blanched and cut into thin diagonal strips
Ingredients for Dressing:
  • ½ cup unseasoned rice wine vinegar
  • ½ cup fresh orange juice
  • 1 tbsp grated orange peel
  • 1½ tbsp light soy sauce (reduced sodium)
  • 1 tsp sesame oil
  • 4 tsp peanut oil
  • 2 tbsp fresh ginger root, finely minced
  • 2 tsp minced garlic
  • 1 tsp sugar
  • 1/8 tsp cayenne pepper

  1. Halve artichokes lengthwise. Remove and discard center petals and fizzy center; set artichokes aside.
  2. Cook pasta until done but slightly firm, rinse and set aside.
  3. In a medium bowl, whisk together dressing ingredients.
  4. In a large bowl combine pasta, cucumber, carrots, radishes, green onions, and snow peas.
  5. Toss noodle mixture with HALF of the dressing; reserve the remaining half.
  6. Arrange two artichoke halves on each plate. Spoon noodles into halves.
  7. Use reserve dressing as dip for artichoke leaves. Serve immediately.

Yield: Makes 4 servings.

Nutrition Information: 335 Calories; 12g Protein; 60g Carbohydrates; 7g Fat; 19% Calories from fat; 3% Calories from saturated fat; 352mg Sodium; 0mg Cholesterol; 7g Dietary fiber.

Courtesy California Artichoke Advisory Board