Chicken Ravioli With Fresh Artichokes

/4 plus 2 TBS  cup fresh lemon juice

1 TBS olive oil

1 TBS fresh oregano, chopped

1 tsp fresh diill, chopped

1/2 tsp mustard

3 fresh artichokes

1 pkg. chicken and cheese ravioli

1 cup grape tomatoes, halved

4 TBS toasted pine nuts

1/4 cup black olives, pitted and cut into thin rounds

1/2 cup parmesan cheese, grated


Make a viniagrette by mixing 1/4 cup lemon juice, olive oil, oregano and dill in a jar with a tightly fitting lid. Shake well. Reserve.


Fill a large pot with water, adding 2 TBS lemon juice.


Strip otter leaves of the artichoke until the pale green leaves are exposed. Cut off the base of the artichoke up to where the leaves are snapped. Cut the top off of the artichoke where the indent occurs. Cut the artichoke in half lengthwise.


Scoop out the choke of the artichoke with a spoon. Cut artichokes again lengthwise, cuttting each artichoke in quarters.


Put the artichokes in the pot with lemon water. Turn on the heat to medium high and bring to a boil. Simmer for 15 minutes. Add ravioli to the pot and cook according to instructions, until done. Drain well.


In a large bowl toss ravioli, artichokes, tomatoes, pine nuts, black olives and vinaigrette together. Sprinkle with cheese and serve.