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)
Toasted pine nuts
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
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.
Or try Braised Baby Artichokes.
Share your favorite artichoke recipe here.