Thursday, March 20, 2014

Spring Recipes: Artichokes

Spring is here and artichokes are in season. Check out my recipe for Spinach Artichoke Dip and Pasta Salad.


The Perfect Pasta Salad

1 lb of bite-sized pasta (farfalle, fusilli, penne, ziti, rotelle, macaroni, or small shells)
4 ounces Feta Cheese
Cherry or grape tomatoes
1 14 oz can of artichoke hearts
1 package of turkey pepperoni
1 cucumber (peeled and sliced)
Zucchini
Sun-dried tomatoes
Fresh mozzarella
Toasted pine nuts

Dressing
3/4 cup olive oil
2 teaspoons garlic powder
6 teaspoons oregano
6 teaspoons basil
1-1/2 teaspoons pepper
1-1/2 teaspoons salt
1-1/2 teaspoons onion powder
1-1/2 teaspoons Dijon-style mustard
1 cup red wine vinegar
1 T honey
2 T feta


Cook pasta according to package.  Drain and cool.  Add some olive oil to the pasta to prevent it from sticking.  Chop veggies into bite-sized pieces.  Put all ingredients into a large bowl.  

In a mixing bowl, whisk the ingredients together. Slowly whisk in the olive oil.   Drizzle over the salad, adding a little more seasoning to taste.  (This can be made in advance and stored in the refrigerator for up to 5 days.)


Spinach Artichoke Dip

1 10 oz package of frozen spinach
14 oz of artichoke hearts
1 t minced garlic
1 C mayonnaise
1 C Parmesan Cheese

Method
Preheat oven to 350 degrees. Drain the water from the spinach in a cheese cloth. Chop the artichoke hearts into small pieces. Mix ingredients together. Spoon into baking dish and bake for 30-35 minutes. Serve with warm pita bread, crackers and/or tortilla chips.

Get basic instructions on how to cook an artichoke at Simply Recipes.

Share your favorite artichoke recipe here.

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