1six and one-half ounce jarmarinated artichoke hearts(drained and liquid reserved)
2 to 3Thai chiles(stems removed; may substitute serranos)
2tablespoonslemon juice(fresh preferred)
¾teaspoondried oregano
½teaspoondried thyme
2clovesgarlic(chopped)
freshly ground black pepper
2tablespoonswater
4cupscooked rotini pasta
2cupsthinly sliced fresh spinach
½cupsliced Kalamata olives
½cupcrumbled feta cheese
chopped fresh parsley(as a garnish)
Instructions
Dressing
Put two of the artichoke hearts, reserved liquid, chiles, lemon juice, oregano, thyme, garlic, black pepper, and water in a blender or food processor and puree until smooth.
Salad
Coarsely chop the remaining artichoke hearts and place in a large mixing bowl.
Add the pasta, spinach, olives, and feta cheese.
Pour the dressing over the salad and gently toss to combine.
Here it is—the favorite books of 2025 read by members of The Herb Society of America’s book clubs. The Herb Society of America has four active book discussion groups. The...
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