Recipe - Stuffed Artichoke With Oriental Noodle Salad

SALAD
4 md Artichokes; Prepared And,
Cooked
6 ounce Dried Chinese Noodles Or
Spaghetti; In 2 Inch
Lengths
1 cup Cucumber; Peeled And Chopped
One half cup Carrots; Shredded
One half cup Radishes; Shredded
One fourth cup Green Onion; Thinly Sliced
4 ounce Fresh Snow Peas; Blanched,
Cut In Strips

DRESSING
One half cup Rice Wine Vinegar
One half cup Fresh Orange Juice
1 tablespoon Orange Peel; Grated
1 One half tablespoon Reduced Sodium Soy Sauce
1 teaspoon Sesame Oil
4 Tee Fresh Ginger Root;
Finely Minced
2 teaspoon Garlic; Minced
1 teaspoon Sugar
1/8 teaspoon Cayenne Pepper

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@sover.net 4/25/98

Recipe by: California Artichoke Advisory Board

Posted to MCRecipe Digest by Sue suechef@sover.net on Apr 25, 1998