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.