Spinach and Artichoke Salad by Rocco Dispirito
Spinach and Artichoke Salad by Rocco Dispirito

Hi, I am Joana. Today, we’re going to make spinach and artichoke salad by rocco dispirito recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Spinach and Artichoke Salad by Rocco Dispirito Recipe

Spinach and Artichoke Salad by Rocco Dispirito is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Spinach and Artichoke Salad by Rocco Dispirito is something that I’ve loved my entire life. They are fine and they look wonderful.

To bewith this particular recipe, we have to prepare a few components. You can have spinach and artichoke salad by rocco dispirito using 9 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Spinach and Artichoke Salad by Rocco Dispirito:

  1. Prepare 1 tablespoon extra virolive oil
  2. Take 1 clove garlic, thinly sliced
  3. Take 1 (20 ounce) jar water-packed artichokes
  4. Prepare leaves from 1 spring fresh thyme
  5. Take Juice of 1 lemon
  6. Make ready salt
  7. Get freshely grounf black pepper
  8. Take 1 (11 ounce) bag of baby spinach
  9. Make ready 1 ounce Parmigiano-Reggiano, grated

Instructions to make Spinach and Artichoke Salad by Rocco Dispirito:

  1. HEAT the olive oil in small skillet over medium heat. Add the garlic and cook until becomes fragrant, about 1 minute. Scrape the garlic into a blender
  2. DRAIN the artichokes and set aside 6 pieces plus the liquid. Add the remaining artichoke, thyme, and lemon juice to the blender and blend until smooth; season with salt and pepper. If the consistency is too thick to use as a dressing, thin it out with a little of the reserved artichoke liquid.
  3. COMBINE the spinach, reserved artichoke pieces, and Parmigiano in a large bowl; season lightly with salt and pepper. Pour the dressing over the spinach and toss well to coat lightly and evenly.

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