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!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Here's What You Need
- 20 ounces Frozen Spinach - See Notes
- 2 tablespoons Butter
- ¼ cup Shallots - chopped
- 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
- Chop 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 butter foams, 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.. Stir in the Romano cheese.
- Taste for salt and pepper and add if needed; continue to simmer until thickened to a creamy consistence.
Notes
Please read my article, Creamed Spinach with Artichoke, for detailed step-by-step instructions with pictures, Hints and Tips, FAQ's, substitutions, and leftover details.
This recipe was developed using frozen spinach. Frozen spinach quality varies, so choose one that works for you. Canned or fresh spinach can also be used. For all spinach, drain any liquid in a colander or strainer, then squeeze out the remaining water before using.
Fresh Spinach: You need 2 pounds of fresh spinach, as it reduces considerably. To use fresh spinach: trim the stem off the spinach leaf (optional). Rinse and drain thoroughly, or run the washed spinach through a salad spinner. Drain and squeeze out excess water.
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.
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
