1 (14 oz.) can artichoke hearts, drained and divided
1 Tbsp. olive oil
1 Tbsp. water
1 Tbsp. lemon juice
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. black pepper
1 garlic clove, minced
3 c. cooked radiatore (about 5 oz. uncooked, short, coiled pasta)
2 c. thinly sliced spinach
1 c. chopped, seeded tomato
1/4 c. (1 oz.) crumbled Feta cheese

Combine 2 artichoke hearts, olive oil and the next 6 ingredients (olive oil through garlic) in a blender or food processor and process until mixture is smooth.

Chop the remaining artichoke hearts. Combine the chopped artichokes, pasta, spinach and chopped tomato in a large bowl. Pour pureed artichoke mixture over pasta mixture and toss well to coat. Cover and chill 2 hours. Sprinkle with Feta cheese. Yield: 6 servings.