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.
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Here’s What You Need
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:
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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.
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.
Add the artichoke hearts and garlic to the shallots and continue to sauté another couple of minutes.
Next add the Creole seasoning, kosher salt, and black pepper along with the remaining tablespoon of butter.
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.
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.
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.
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.
Hints and Tips (FAQs)
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.Â
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.
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.
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Yeah You Right!
Recipe
Creamed Spinach with Artichoke
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.
john
looking for a Madeline and came across your site. the addition of artichoke is awesome.
ran out before we finished the ribeyes and potatoes.
Sweet Daddy D
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!