Ingredients:
1 (14 ounce) cans artichoke hearts, drained and 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 clove garlic, minced
3 cups cooked radiatore ( about 5 ounces uncooked short coiled pasta)
2 cups thinly sliced spinach
1 cup chopped seeded tomatoes
1/4 cup crumbled feta cheese ( one ounce)
Directions:
Combined 2 artichoke hearts, olive oil, and the next six 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 artichoked mixture over pasta mixture, and toss well to coat.
Cover and chill 2 hours.
Sprinkle with feta cheese.
Yields six servings (one cup each).
Servings: 6
Time preparation: 10 min.
Time total: 20 min.