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.

Or try Braised Baby Artichokes.

Share your favorite artichoke recipe here.