Preheat oven to 400 degrees. In a bowl, season portobello mushroom with salt and pepper, and 2 tablespoons of olive oil. Place it on a baking sheet and roast for 10 to 15 minutes or until tender. In the same bowl, repeat the same process with the tomatoes. Clean and peel the baby artichokes. Place the peeled artichokes in a bowl of ice water, juice from a lemon, and the lemon itself. Roast the artichokes the same way you did the mushroom and tomatoes. To make the vinaigrette, take half of the roasted tomatoes and place them in a blender with the rice wine vinegar, 1/2 cup olive oil, and salt and pepper. Blend until smooth. In a saucepan, boil 2 quarts of water. Season the water with 1/4 cup olive oil, salt and pepper. Place pasta sheet in the boiling water for 30 seconds to a minute, until tender or al dente. Remove the pasta and lay it on a platter, garnish with fresh basil and additional roasted vegetables. Serve with vinaigrette. Yield: 4 servings Recipe by: CHEF DU JOURSHOW #DJ9427 - JOHN TESAR
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|Serving Size: 1 Serving (650g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 494 (67%)|
|Amt Per Serving||% DV|
|Total Fat 54.9g||73 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 39.4g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 0mg||0 %|
|Sodium 642.4mg||22 %|
|Potassium 2301.5mg||61 %|
|Total Carbohydrate 58.1g||17 %|
|Dietary Fiber 28.9g||116 %|
|Sugars, other 29.2g|
|Protein 18.8g||27 %|
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Calories per serving: 740
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