Ingredients for 6 servings:
1. 1 (14 ounce) can artichoke hearts, drained and divided
2. 1 tablespoon olive oil
3. 1 tablespoon water
4. 1 tablespoon lemon juice
5. 1/2 teaspoon dried basil
6. 1/4 teaspoon dried oregano
7. 1/4 teaspoon black pepper
8. 1 clove garlic, minced
9. 3 cups cooked radiatore (about 5 ounces uncooked short coiled pasta)
10. 2 cups thinly sliced spinach
11. 1 cup chopped seeded tomatoes
12. 1/4 cup crumbled feta cheese (one ounce)

Directions:
1. Combined 2 artichoke hearts, olive oil, and the next six ingredients (olive oil through garlic) in a blender or food processor, and process until mixture is smooth.
2. Chop the remaining artichoke hearts.
3. Combine the chopped artichokes, pasta, spinach and chopped tomato in a large bowl.
4. Pour pureed artichoked mixture over pasta mixture, and toss well to coat.
5. Cover and chill 2 hours.
6. Sprinkle with feta cheese.
7. Yields six servings (one cup each).