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    Home » Side Dishes

    Creamed Spinach with Artichoke

    Published: Nov 19, 2021 · Modified: Dec 6, 2021 · By: Sweet Daddy D · This post may contain affiliate links · This blog generates income via ads

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    Jump to Recipe Print Recipe

    Creamed Spinach with Artichoke is a top-shelf side dish that is sure to impress your guests-just don't tell them how easy it is to prepare! Cut-leaf Spinach and artichoke hearts joined by shallots, garlic, Creole seasonings, and some cream and Romano to hold it all together. This is my personal favorite side dish to serve with a grilled steak.

    creamed spianch with artichoke on a green platter
    Sweet Daddy D's Creamed Spinach with Artichoke

    This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

    If you want to just skip to the recipe, click the "Jump To Recipe" button above or the Recipe link below and you’ll go right there without having to scroll through my article. 

    Jump to:
    • Here’s What You Need
    • Here’s What You Do
    • Hints and Tips (FAQs)
    • Recipe
    • Comments or Questions?

    Here’s What You Need

    ingredients for creamed spinach with artichoke
    coupon for Le Bon Papa Creole Seasoning

    Note on the Spinach and Artichoke Hearts:

    I usually use frozen cut-leaf spinach for this recipe. I try to get the kind in the microwave-steamable pouch, but sometimes I have to get the frozen blocks. You can also use fresh spinach. You'll need about 2 pounds of fresh. Saute the fresh spinach in a bit of butter until it's wilted. Drain and squeeze out any liquid whether using fresh or frozen.

    I use canned quartered artichoke hearts in brine. Drain off the brine and give the quartes a rough chop. Feel through the chopped artichoke hearts and remove any fibrous leaves that will be hard to chew.

    Equipment

    Here is some of the equipment I used to prepare this recipe:

    As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. These items from Amazon will help you with this recipe:

    Prep bowls (cambro), Prep Bowls (glass), Measuring Cups (metal), Measuring Cups (glass), Cutting boards, Chef's Knives, Saute Pan

    Here’s What You Do

    First...you have a beer. Even a simple side dish like this is easier to make if the cook is prepared. Have a beer and read the recipe all the way through as you sip. Learn what ingredients and equipment you need and what you're going to do with them all. That's the first step of your mise en place.

    Mise en place

    Prepare the frozen spinach as directed on the package; drain if necessary. If using fresh spinach, saute it in a little butter until it wilts. Remove it from the skillet and let it drain. Whether it's fresh or frozen, make sure to press or squeeze any water before you use it in this recipe.

    Roughly chop the artichoke hearts and set them in a small prep bowl. Feel for any very fibrous leaves and remove those. Sometimes even canned hearts can have some tough leaves.

    Slice the shallots. Roughly chop the garlic and set the garlic and shallots aside in separate prep bowls.

    Measure all the remaining ingredients and set them aside.

    prepared ingredients for creamed spinach and artichoke
    Prepared!

    Build the flavor base

    What happens in this step? Great flavors are built in layers. Here's the first layer of flavor for this creamed spinach.

    Place a sauté pan over medium-high heat and add 1 tablespoon of butter when it's hot. When the butter is melted and starting to foam, add the shallots and sauté until starting to clear. This will only take about 2 minutes.

    shallots frying in a sauté pan
    Lightly saute the shallots in butter

    Add the artichoke hearts and garlic to the shallots and continue to sauté another couple of minutes.

    chopped artichoke hearts with shallots in a sauté pan
    Add the artichoke hearts

    Next add the Creole seasoning, kosher salt, and black pepper along with the remaining tablespoon of butter.

    seasonings added to artichoke heats and shallots in a sauté pan
    Add the Herbs and Spices
    coupon for Le Bon Papa Creole Seasoning

    As the butter melts, add the AP flour and stir to combine thoroughly with the vegetables. Continue to stir and saute for about 3 minutes as the flour taste is cooked out.

    AP flour added to veggies in a sauté pan
    Add AP flour
    artichoke hearts and seasonings in a sauté pan
    to thicken

    Cream the Spinach

    What happens in this step? We will take the flavor base we just built and add the heavy cream, which will thicken and mix with the spinach.

    Pour the heavy cream into the saute pan, starting with about ½ cup. Bring this to a low boil, then lower the heat to a simmer. Stir and shake the pan while the cream thickens.

    cream thickening with artichoke hands in a sauté pan
    Thicken the cream

    It should be thickening after about 3 minutes, so add the drained spinach and stir well to combine. Make sure to continue to combine all the ingredients until the cream sauce is completely mixed into the spinach.

    • Add the drained spinach
    • Blend into the cream sauce
    • Mix it together completely

    When the spinach and cream sauce are completely mixed, add the Romano cheese. Stir to combine.

    romano cheese added to creamed spinach in a sauté pan
    Sprinkle in the Romano cheese

    Taste for salt and pepper and add if needed; continue to simmer until thickened to a creamy consistency. It should be only a couple of minutes at most.

    creamed spinach with artichoke in a sauté pan
    Now its Creamed Spinach with Artichoke

    Hints and Tips (FAQs)

    How long will leftovers last?

    Keep leftover spinach casserole in an airtight container refrigerated for 3 to 5 days. It can also be frozen for about 6 months. Make sure to freeze the spinach dish in an airtight container and thaw in the fridge overnight. Reheat covered in a 350-degree oven for about 10 to 15 minutes or until warmed all the way through. This can also be reheated in the microwave. 

    Is spinach good for you?

    Well, we know it makes you strong. Just ask Popeye! Spinach is high in Vitamins like E and is full of minerals, magnesium, and iron among many other minerals. This veggie is low in calories and is a boost to our immune systems. Check out this article, to learn more about the health benefits of spinach. Of course in this recipe, we add some dairy products, so check out the nutrition label on the recipe card to see the overall nutrition of Spinach Casserole.

    Is frozen or fresh spinach better for this recipe?

    This recipe is perfect for frozen spinach. You should use your favorite brand, but mine is the one that comes in a pouch and can be steamed in the microwave. Fresh spinach is also fine. You’ll need at least 2 pounds of fresh spinach. You should saute the fresh spinach in a little butter until fully wilted. Make sure to drain and squeeze out any water that is retained in the spinach, whether it's fresh or frozen.

    creamed spinach with artichoke on a green platter
    Sweet Daddy D's Creamed Spinach with Artichoke

    Looking for other great vegetable recipes?

    • Peas in a Roux
    • Broccoli Cheese Casserole
    • Smothered Green Beans and Potatoes-Cajun Style
    • Cajun Corn Maque Choux

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    49 shares

    Yeah You Right!

    Recipe

    creamed spinach with artichoke on a green platter

    Creamed Spinach with Artichoke

    Creamed Spinach with Artichoke is a top-shelf side dish that is sure to impress your guests-just don't tell them how easy it is to prepare!
    5 from 8 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Creole
    Keyword: creamed spinach with artichoke
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 6 Servings
    Calories: 266kcal
    Author: Sweet Daddy D

    Here's What You Need

    • 20 ounces Frozen Spinach
    • 2 tablespoons Butter
    • ¼ cup Shallots sliced
    • 8 ounces Artichoke Hearts rough chop
    • 1 tablespoon garlic rough chop
    • 2 tablespoons AP Flour
    • 1 cup Heavy Cream
    • ½ cup Romano Cheese grated

    Herb and Spice Blend

    • 1 tablespoons creole seasoning
    • ½ teaspoon kosher salt
    • ½ teaspoon ground black pepper
    • ½ teaspoon cayenne pepper optional

    Here's What You Do

    • Prepare the frozen spinach as directed on the package. Place the prepared spinach in a strainer and push out the liquid. See Notes about fresh spinach
    • Slice the shallots and artichoke hearts; chop the garlic. Measure remaining ingredients.
    • Add 1 tablespoon of butter to a sauté pan over medium-high heat. When melted and starting to foam, add the shallots and sauté until starting to clear, about 2 minutes.
    • Add the artichoke hearts and garlic and sauté for another 2 minutes.
    • Add the Creole seasoning, kosher salt, ground black pepper, and cayenne pepper if using. Stir to mix thoroughly.
    • Add the remaining tablespoon of butter. As it melts, add the AP flour and stir well to combine with the vegetable mixture. Saute for about 2 to 3 minutes.
    • Add the heavy cream. Stir well while the cream begins to simmer. Lower the heat and maintain a simmer; continue stirring and shaking the pan until starting to thicken. This should take about 3 minutes.
    • Add the spinach and blend together. Stir in the Romano cheese.
    • Taste for salt and pepper and add if needed; continue to simmer until thickened to a creamy consistence.

    Recipe Notes

    Leftover spinach casserole can be refrigerated in an airtight container for 3 to 5 days. It can also be frozen for about 6 months. Thaw frozen leftovers in the fridge overnight. Reheat covered in a 350-degree oven for about 10 to 15 minutes or until warmed all the way through. This can also be reheated in the microwave or on the stovetop. 
    Use frozen spinach steamable in a bag, although frozen spinach in a block also works. Fresh spinach will work. You would need 2 pounds of fresh as it reduces down. Make sure to drain any liquid in a colander or strainer then squeeze out the remaining water before using, regardless if it's frozen or fresh.

    Nutrition

    Calories: 266kcal | Carbohydrates: 12g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 587mg | Potassium: 433mg | Fiber: 4g | Sugar: 2g | Vitamin A: 12233IU | Vitamin C: 7mg | Calcium: 251mg | Iron: 2mg

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    1. john

      August 12, 2022 at 8:55 pm

      5 stars
      looking for a Madeline and came across your site. the addition of artichoke is awesome.
      ran out before we finished the ribeyes and potatoes.

      Reply
      • Sweet Daddy D

        August 12, 2022 at 9:21 pm

        Hey John, I think this is the perfect side dish for a nice, juicy ribeye. I also have a Spinach Madeline recipe on the site. Thanks for giving it a try!

        Reply

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