Instructions: 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.

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