"The belly rules the mind."--Spanish Proverb

Artichoke and Pasta Salad Recipe

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This recipe for Artichoke and Pasta Salad, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Minneapolis Star and Tribune
Added: Thursday, May 8, 2008


1 (14 oz.) can artichoke hearts, drained, divided
1 tbsp. olive oil
1 tbsp. water
1 tbsp. lemon juice
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. black pepper
1 garlic clove, minced
3 c. cooked pasta
2 c. thinly sliced spinach
1 c. chopped tomato
1/4 c. crumbled feta cheese

Combine 2 artichoke hearts, olive oil, water, lemon juice, basil, oregano, black pepper and garlic in a blender or food processor and process until mixture is smooth.
Chop the remaining artichoke hearts. Combine the chopped artichokes, pasta, spinach, and chopped tomato in a large bowl. Pour pureed artichoke mixture over pasta mixture, and toss well to coat. Cover and chill 2 hours. Sprinkle with feta cheese.




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