Title: Stuffed Artichoke with Oriental Noodle Salad
Categories: None
Yield: 4 Servings

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

----------------------------------DRESSING----------------------------------
1/2 c Rice Wine Vinegar
1/2 c Fresh Orange Juice
1 tb Orange Peel; Grated
1 1/2 tb Reduced Sodium Soy Sauce
1 ts Sesame Oil
4 Tee Fresh Ginger Root;
-Finely Minced
2 ts Garlic; Minced
1 ts Sugar
1/8 ts 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 MC-Recipe Digest by Sue on Apr 25, 1998