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.
I decided to make this to bring to a cook out gathering. The recipe was fairly easy to make and had a good light flavor, not too overwhelming. On the day I made it, I thought it had a strong garlic taste, but when I ate the leftovers, the garlic flavor was not as strong. I doubled the recipe and it turned out fine.
I made this with whole wheat farfalle and sun-dried tomatoes (instead of the raw tomato) and loved it. I think it would be good with the addition of some sweet bell pepper to add even more vegetables to it. The dressing was really light and tangy (I did halve the amount of garlic called for). I will definitely make this again.