Easy Creamed Spinach and Artichokes Dinner
Easy creamed spinach and artichokes is a comforting, better-than-takeout dinner ready in just 20 minutes. After making this many times, I discovered the trick to perfectly creamy spinach every time. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Chocolate Orange Cheesecake Recipe and Crispy Tofu in Creamy Sun-Dried Tomato Sauce Dinner.
Why This Easy Creamed Spinach and Artichokes Dinner Is Pure Comfort
- Quick and easy weeknight dinner
- Creamy, garlicky flavor that's better than takeout
- Versatile – serve with pasta, rice, or garlic bread
What You'll Need for Easy Creamed Spinach and Artichokes Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 16 oz fresh baby spinach
- 14 oz can artichoke hearts, drained and chopped
- 1 cup heavy cream
- 4 cloves garlic, minced
- Salt and pepper, to taste
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 teaspoon nutmeg
- Optional: Grated Parmesan cheese
- Optional: Toasted pine nuts
- Optional: Crispy bacon or pancetta
đź“ť Ingredient Notes
- Artichoke hearts: Canned or marinated artichoke hearts work best. Fresh are too tough for this recipe.
đź›’ Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfect creaming. → See on Amazon
- Immersion Blender — Smooths out the sauce and prevents splatters. → See on Amazon
How to Make Easy Creamed Spinach and Artichokes Dinner
- Sauté garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add spinach: Add spinach to the skillet and cook until wilted, about 2-3 minutes.
- Add artichokes: Stir in chopped artichoke hearts and cook for another 2 minutes.
- Add cream: Pour in heavy cream, reduce heat to low, and let it simmer for 5-7 minutes, until the sauce has thickened.
- Season: Stir in salt, pepper, red pepper flakes (if using), and nutmeg. Taste and adjust seasoning if needed.
- Blend (optional): Use an immersion blender to smooth out the sauce, if desired.
- Serve: Serve hot over pasta, rice, or with garlic bread. Top with grated Parmesan cheese, toasted pine nuts, or crispy bacon if desired.
Cook's Tips for Perfect Easy Creamed Spinach and Artichokes Dinner
- : For a lighter version, substitute half-and-half or milk for some of the heavy cream.
- Common mistake and fix: Don't overcook the spinach – it can become bitter. If it starts to brown, remove from heat immediately.
- : Make ahead: The creamed spinach and artichokes can be made up to 2 days ahead and reheated gently on the stove.
Storing & Reheating Easy Creamed Spinach and Artichokes Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: The creamed spinach and artichokes can be made up to 2 days ahead and reheated gently on the stove.
Freezing Easy Creamed Spinach and Artichokes Dinner
Freezing is not recommended for this dish as it can cause the spinach to become watery.
How to Reheat Without Drying It Out
Oven: Reheat gently in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a garlicky kick, add a little garlic powder to the sauce.
- Best substitution: Substitute the artichoke hearts with canned or frozen peas for a different flavor.
- Make-ahead: The creamed spinach and artichokes can be made up to 2 days ahead and reheated gently on the stove.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thick, thin it out with a little milk or chicken broth.
Want to level up this recipe?
Garlic Press — Makes mincing garlic a breeze and prevents garlic burn. → Check price on Amazon
Easy Creamed Spinach and Artichokes Dinner
Ingredients
Main Ingredients
- 16 oz fresh baby spinach
- 14 oz can artichoke hearts, drained and chopped
- 1 cup heavy cream
- 4 cloves garlic, minced
Seasonings
- Salt and pepper, to taste
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 teaspoon nutmeg
Optional Toppings
- Grated Parmesan cheese
- Toasted pine nuts
- Crispy bacon or pancetta
Instructions
- Sauté garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add spinach: Add spinach to the skillet and cook until wilted, about 2-3 minutes.
- Add artichokes: Stir in chopped artichoke hearts and cook for another 2 minutes.
- Add cream: Pour in heavy cream, reduce heat to low, and let it simmer for 5-7 minutes, until the sauce has thickened.
- Season: Stir in salt, pepper, red pepper flakes (if using), and nutmeg. Taste and adjust seasoning if needed.
- Blend (optional): Use an immersion blender to smooth out the sauce, if desired.
- Serve: Serve hot over pasta, rice, or with garlic bread. Top with grated Parmesan cheese, toasted pine nuts, or crispy bacon if desired.
Notes
- Chef tip: For a garlicky kick, add a little garlic powder to the sauce.
- Best substitution: Substitute the artichoke hearts with canned or frozen peas for a different flavor.
- Make-ahead: The creamed spinach and artichokes can be made up to 2 days ahead and reheated gently on the stove.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thick, thin it out with a little milk or chicken broth.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freezing is not recommended for this dish as it can cause the spinach to become watery.
- Oven reheat: Reheat gently in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: The creamed spinach and artichokes can be made up to 2 days ahead and reheated gently on the stove.
Nutrition Per Serving
- Calories: 260
- Protein: 6g
- Fat: 23g
- Carbs: 10g
- Fiber: 4g
- Sugar: 2g
- Sodium: 400mg
- Cholesterol: 80mg
- Sat. Fat: 14g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Creamed Spinach and Artichokes Dinner FAQs
Yes, you can make this dish up to 2 days ahead. Store in the fridge and reheat gently on the stove.
Overcooking the spinach can release too much water, making the sauce watery. To prevent this, don't overcook the spinach and thicken the sauce with a cornstarch slurry if needed.
Freezing is not recommended for this dish as it can cause the spinach to become watery.
No, this dish is best made on the stove or in the oven. The air fryer is not suitable for cooking sauces.
Reheat gently in the oven at 350°F (180°C) for 10-15 minutes or on the stove over low heat, stirring occasionally.
A Warm Final Note
I can’t wait for you to try Easy Creamed Spinach and Artichokes 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!
