Hello, I’m Laura. Today, I will show you a way to prepare spinach and artichoke salad by rocco dispirito recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This will be really 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 well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Spinach and Artichoke Salad by Rocco Dispirito is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have spinach and artichoke salad by rocco dispirito using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Spinach and Artichoke Salad by Rocco Dispirito:
- Make ready 1 tablespoon extra virgin olive oil
- Get 1 clove garlic, thinly sliced
- Prepare 1 (20 ounce) jar water-packed artichokes
- Take leaves from 1 spring fresh thyme
- Get Juice of 1 lemon
- Make ready salt
- Get freshely grounf black pepper
- Prepare 1 (11 ounce) bag of baby spinach
- Prepare 1 ounce Parmigiano-Reggiano, grated
Instructions to make Spinach and Artichoke Salad by Rocco Dispirito:
- 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
- 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.
- 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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