Click on a category to see more recipes in this category
Ingredients
1 (14 oz) Can artichoke hearts, drained & divided
1 Tablespoon olive oil
1 Tablespoon water
1 Tablespoon lemon juice
1/2 Teaspoon dried basil
1/4 Teaspoon dried oregano
1/4 Teaspoon black pepper
1 Garlic clove, minced
3 Cups cooked radiatore (about 5 ounces uncooked short coiled pasta)
2 Cups spinach, thinly sliced
1 Cup tomato, seeded & chopped
1/4 Cup crumbled feta cheese
Instructions
Combine 2 artichoke hearts, olive oil, and the next 6 ingredients (olive oil through garlic) in a blender or food processor, and process until mixture is smooth.
Chop the remaining artichoke hearts. Combine the chopped artichokes, pasta, spinach, and chopped tomato in a large bowl. Pour pureed artichoke mixture over pasta mixture, and toss well to coat. Cover and chill 2 hours. Sprinkle with feta cheese.