Easy Creamed Spinach and Artichokes Recipe for Dinner
Easy Creamed Spinach and Artichokes is a comforting side dish that’s creamy, rich, and better than takeout. After making this many times, I’ve discovered the trick to preventing a watery sauce. Keep reading for tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Steak Cheese Quesadillas Recipe for Quick Dinner and Garlic Roasted Cabbage Steaks with Smoky Spices.
Why This Easy Creamed Spinach and Artichokes Recipe for Dinner Is Pure Comfort
- Creamy and rich texture
- Better than takeout flavor
- Easy to make in 20 minutes
- Perfect for cozy dinners and holidays
What You'll Need for Easy Creamed Spinach and Artichokes Recipe for Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 tablespoons butter
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 (14 oz) can artichoke hearts, drained and chopped
- 10 oz fresh spinach
- 1 cup heavy cream
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Optional: Fresh parsley, chopped (for garnish)
đź“ť Ingredient Notes
- Artichoke hearts: Canned or jarred artichoke hearts work well. Make sure to drain and chop them before using.
đź›’ Tools & Equipment I Recommend
- High-quality non-stick skillet — Prevents burning and sticking for perfect creamed spinach → See on Amazon
- Immersion blender — Smooths out the sauce and incorporates ingredients evenly → See on Amazon
How to Make Easy Creamed Spinach and Artichokes Recipe for Dinner
- Sauté aromatics: Melt butter in a large skillet over medium heat. Add shallot and garlic, sauté until softened.
- Add artichokes and spinach: Add artichoke hearts and spinach to the skillet. Cook until spinach is wilted.
- Add cream and season: Pour in heavy cream, salt, and pepper. Stir to combine and bring to a simmer.
- Blend and finish: Use an immersion blender to partially blend the mixture for a creamy texture. Stir in Parmesan cheese and garnish with fresh parsley.
Cook's Tips for Perfect Easy Creamed Spinach and Artichokes Recipe for Dinner
- Common mistake and fix: Adding too much cream can make the dish watery. To fix, simmer the sauce until it thickens or use an immersion blender to partially blend the mixture.
- Pro tip: For a smoother sauce, partially blend the mixture with an immersion blender after adding the cream.
- Pro tip: Make this side dish ahead of time and reheat in the oven or microwave for a quick dinner.
Storing & Reheating Easy Creamed Spinach and Artichokes Recipe for Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: This dish can be made ahead of time and reheated before serving.
Freezing Easy Creamed Spinach and Artichokes Recipe for Dinner
Freezing is not recommended for this dish.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes or until warmed through.
Recipe Notes
- Chef tip: For a smoother sauce, partially blend the mixture with an immersion blender after adding the cream.
- Best substitution: Heavy cream can be substituted with half-and-half for a lighter version.
- Make-ahead: This side dish can be made ahead of time and reheated before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the sauce becomes too watery, simmer it until it thickens or use an immersion blender to partially blend the mixture.
Want to level up this recipe?
High-quality non-stick skillet — Prevents burning and sticking for perfect creamed spinach → Check price on Amazon
Easy Creamed Spinach and Artichokes Recipe for Dinner
Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 (14 oz) can artichoke hearts, drained and chopped
- 10 oz fresh spinach
- 1 cup heavy cream
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
Seasonings
- Salt and pepper, to taste
Optional Toppings
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté aromatics: Melt butter in a large skillet over medium heat. Add shallot and garlic, sauté until softened.
- Add artichokes and spinach: Add artichoke hearts and spinach to the skillet. Cook until spinach is wilted.
- Add cream and season: Pour in heavy cream, salt, and pepper. Stir to combine and bring to a simmer.
- Blend and finish: Use an immersion blender to partially blend the mixture for a creamy texture. Stir in Parmesan cheese and garnish with fresh parsley.
Notes
- Chef tip: For a smoother sauce, partially blend the mixture with an immersion blender after adding the cream.
- Best substitution: Heavy cream can be substituted with half-and-half for a lighter version.
- Make-ahead: This side dish can be made ahead of time and reheated before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the sauce becomes too watery, simmer it until it thickens or use an immersion blender to partially blend the mixture.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freezing is not recommended for this dish.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until warmed through.
- Make ahead: This dish can be made ahead of time and reheated before serving.
Nutrition Per Serving
- Calories: 170
- Protein: 5g
- Fat: 15g
- Carbs: 8g
- Fiber: 2g
- Sugar: 2g
- Sodium: 280mg
- Cholesterol: 50mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Creamed Spinach and Artichokes Recipe for Dinner FAQs
Yes, this dish can be made ahead of time and reheated before serving. Store leftovers in an airtight container in the fridge for up to 3 days.
Adding too much cream or not simmering the sauce long enough can cause the dish to be watery. To fix, simmer the sauce until it thickens or use an immersion blender to partially blend the mixture.
Freezing is not recommended for this dish as the texture may become mushy upon thawing.
Reheat in a 350°F oven for 10-15 minutes or until warmed through, or in the microwave for 1-2 minutes or until warmed through.
No, this dish is best made on the stovetop in a skillet.
A Warm Final Note
I can’t wait for you to try Easy Creamed Spinach and Artichokes Recipe for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
