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Dairy
Easy
4 Servings
Allergens 
30 Minutes
Diets
If you’ve been reading Family Table over the years, you become privy to each recipe developer’s affinities. If you don’t know by now that I am obsessed with artichokes, well, enjoy this new tidbit. I recently read an article espousing eight health benefits of artichokes and I figured that a wholesome addition to the Shavuos menu would be welcome.
2 cups frozen artichoke bottoms (see note)
1 tablespoon Gefen Olive Oil
4 cups spinach leaves
1/4 cup candied walnuts (or non-candied)
1/2 cup grated feta cheese (or crumbled feta)
1/4 cup Gefen Olive Oil
1/4 cup Tuscanini Balsamic Vinegar
1 tablespoon Heaven & Earth Date Syrup
2 tablespoons pomegranate molasses (not juice)
2 cubes Gefen Frozen Garlic
1/2 teaspoon salt
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
Place artichokes on a baking sheet and drizzle with oil. Bake for 15 minutes or until slightly charred.
Allow to cool and cut into cubes.
To make the dressing: In a small bowl, whisk dressing ingredients until thoroughly combined.
Photography by Moishe Wulliger Food Styling by Renee Muller
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