Pasta Salad in Artichoke Cups

5 garlics
1/2 cup white wine
6 medium artichokes for cups
1 lemon, cut into halves
1 tbsp. plus 1 tsp. olive oil
Chicken broth

1/2 pkg (16oz) uncooked corkscrew pasta or pasta twists, cooked and rinsed and drained
1/2 tsp. dried basil
2 cups sliced cooked artichoke hearts (not marinated)

Basil Vinaigrette Dressing:
1/3 cup wine vinegar
2 tbsp Dijon mustard
3 garlic cloves
3/4 cup coarsely cut fresh basil leaves
1 cup olive oil
Salt to taste

Simmer garlic and wine in a small saucepan for 10 minutes. Meanwhile, cut bottom
of artichokes flat and remove outer leaves. Cut 1" from tops; snip tips
from remaining leaves and rub ends with lemon. Bring 2” of chicken broth,
in a large saucepan to a boiling. Add artichokes, wine garlic mixture,
and 1 tbsp oil. Cover and simmer 25 to 30 minutes or until leaves pull
easily from its base. Drain.

Sprinkle pasta with remaining 1 tsp. oil and basil.

To prepare Basil Vinaigrette Dressing: Combine first 3 ingredients in blender.
Cover; pulse until well mixed. Add basil leaves; pulse to blend.
With motor running, slowly pour oil. Add salt to taste.

Combine pasta, sliced artichokes hearts and 1 cup of the dressing in large
bowl; toss gently to coat. Carefully spread outer leaves of whole artichokes;
remove the small heart leaves and scoop out the fuzzy choke. Fill
with pasta mixture. Cover and refrigerate until serving time.

Serve with remaining dressing.

Makes 6 servings