Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, spinach and artichoke salad by rocco dispirito. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Chef Rocco DiSpirito shares low-calorie, low cholesterol alternatives to some of the most comforting foods. In many of these recipes, he manages to cut the sodium and slash the number of calories in half, so you can have nutritious versions of the meals you crave. See more ideas about Rocco dispirito, Rocco dispirito recipes, Recipes.
Spinach and Artichoke Salad by Rocco Dispirito is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Spinach and Artichoke Salad by Rocco Dispirito is something that I’ve loved my whole life.
To get started with this recipe, we have to 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 cook it.
The ingredients needed to make Spinach and Artichoke Salad by Rocco Dispirito:
- Get 1 tablespoon extra virgin olive oil
- Prepare 1 clove garlic, thinly sliced
- Take 1 (20 ounce) jar water-packed artichokes
- Make ready leaves from 1 spring fresh thyme
- Get Juice of 1 lemon
- Take salt
- Prepare freshely grounf black pepper
- Get 1 (11 ounce) bag of baby spinach
- Make ready 1 ounce Parmigiano-Reggiano, grated
Rocco DiSpirito - Chicken and Dumpling SoupHallmark Channel. Rocco's Five Minute Flavor - Rocco DiSpirito. Creamy Lemon Shrimp Salad with Cucumbers and Watercress. Fried Calamari and Artichokes with Hummus Dipping Sauce.
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.
Red Onion Frittata with Baby Spinach. Soft Scrambled Eggs with Asparagus on Toasted Croissants. Full nutritional breakdown of the calories in Rocco Dispirito Pork with Lentils based on the calories and nutrition in each ingredient, including Pork tenderloin, Hard Salami, Potato, raw, Lentils, Carrots, raw and the other ingredients in this recipe. DiSpirito was born in Queens, New York. Gently stir in artichoke hearts and spinach.
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