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

Hi, I am Marie. Today, we’re going to prepare 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. Nowadays, I’m gonna make it a bit more unique. 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 recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Spinach and Artichoke Salad by Rocco Dispirito is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook spinach and artichoke salad by rocco dispirito using 9 ingredients and 3 steps. Here is how you cook it.

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

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

Steps 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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