INGREDIENTS
1 14 ounce can
Artichoke hearts
1
bag Baby spinach
1 clove
Garlic
2 tbsp
Parsley
1
Shallot, large
1/2 cup
Sun-dried tomatoes, oil-packed
1
Black pepper, Freshly ground
1
Kosher salt
1/2 tsp
Red pepper flakes
4 tbsp
Olive oil, extra-virgin
2 tsp
Red wine vinegar
8
Flour tortillas
2 cups
Monterey jack