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

Hi, I’m Jane. Today, I’m gonna show you how 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 will make it a little 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 popular of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Spinach and Artichoke Salad by Rocco Dispirito is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook 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:

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