Ingredients
- 1 (14-ounce) can artichoke hearts, drained and divided
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 tablespoon lemon juice
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 garlic clove, minced
- 3 cups cooked radiatore (about 5 ounces uncooked short coiled pasta)
- 2 cups thinly sliced spinach
- 1 cup chopped seeded tomato
- 1/4 cup (1 ounce) crumbled feta cheese
Description
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