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

Instructions:

Halve artichokes lengthwise. Remove and discard center petals and fizzy 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 of the dressing; reserve the remaining half.
Arrange two artichoke halves on each plate. Spoon noodles into halves.
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

Stuffed Artichoke with Oriental Noodle Salad

Ingredients for Salad:

Ingredients for Dressing:

Instructions:

California Artichoke Advisory Board

California Grown

Castroville Artichoke Festival