Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. drain artichoke hearts, reserving liquid. in large bowl combine pasta, artichoke hearts, garlic, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. toss and chill for 1 hour in refrigerator. just before serving, drizzle reserved artichoke marinade over salad.

Target recipe: in a wooden salad bowl, mash garlic and salt with a strong fork. add fresh artichoke hearts, and mash with the garlic and salt. add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add lea and perrins worcestershire sauce, mix well. put canned artichoke hearts in dressing and let marinate for 1 hour, then eat as is or serve on a bed of greens.