Easy Creamed Spinach and Artichokes Recipe for Dinner
Easy creamed spinach and artichokes is a quick, comforting dinner that’s better than takeout. After making this many times, I’ve perfected the creamiest, garlickiest sauce that’s ready in just 20 minutes. The trick I discovered is using a mix of cream and milk for the perfect texture. This dish is cozy, creamy, and packed with fresh flavors. Try it with my refreshing summer gazpacho with shrimp for a complete meal. If you love recipes like this, you’ll also enjoy Refreshing summer gazpacho with shrimp and Easy mujadara lentils and rice vegan dinner recipe.
Why This Easy Creamed Spinach and Artichokes Recipe for Dinner Is Pure Comfort
- Better than takeout
- Ready in 20 minutes
- Creamy, garlicky sauce
- Packed with fresh flavors
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.
- Fresh spinach
- Canned artichoke hearts
- Heavy cream
- Milk
- Garlic
- Salt
- Black pepper
- Red pepper flakes
- Nutmeg
- Optional: Parmesan cheese
- Optional: Breadcrumbs
- Optional: Fresh parsley
đź“ť Ingredient Notes
- Fresh spinach: Baby spinach works best.
- Canned artichoke hearts: Drain and chop before using.
đź›’ Tools & Equipment I Recommend
- Stainless steel skillet — Even heat distribution for perfect creaming. → See on Amazon
- Immersion blender — Smooths the sauce perfectly without transferring to a blender. → See on Amazon
How to Make Easy Creamed Spinach and Artichokes Recipe for Dinner
- Sauté garlic: Sauté minced garlic in butter until fragrant.
- Add spinach: Add spinach to the skillet and cook until wilted.
- Add artichokes: Add chopped artichoke hearts and cook for 2 minutes.
- Add cream and milk: Stir in heavy cream and milk. Simmer until thickened.
- Blend and season: Blend the mixture until smooth. Season with salt, pepper, red pepper flakes, and nutmeg.
- Serve: Serve hot, topped with optional toppings.
Cook's Tips for Perfect Easy Creamed Spinach and Artichokes Recipe for Dinner
- : Use a mix of cream and milk for the perfect creamy texture.
- Common mistake and fix: Don't overcook the spinach. It can become bitter. If it does, add a squeeze of lemon to balance the flavor.
- : For a vegan version, use coconut cream instead of heavy cream.
- : Store leftovers in the fridge for up to 3 days. Reheat in the microwave or on the stove.
Storing & Reheating Easy Creamed Spinach and Artichokes Recipe for Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Can be made ahead and reheated.
Freezing Easy Creamed Spinach and Artichokes Recipe for Dinner
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a one-pot version, cook pasta in the same skillet before adding the spinach and artichokes.
- Best substitution: Substitute frozen spinach for fresh, but adjust cooking time accordingly.
- Make-ahead: Prepare the sauce ahead of time. Reheat and add fresh spinach just before serving.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the sauce is too thick, thin it out with a little milk or water.
Want to level up this recipe?
High-quality canned artichoke hearts — Pays for itself vs takeout. Adds a unique, delicious flavor. → Check price on Amazon
Easy Creamed Spinach and Artichokes Recipe for Dinner
Ingredients
Main Ingredients
- Fresh spinach
- Canned artichoke hearts
- Heavy cream
- Milk
- Garlic
Seasonings
- Salt
- Black pepper
- Red pepper flakes
- Nutmeg
Optional Toppings
- Parmesan cheese
- Breadcrumbs
- Fresh parsley
Instructions
- Sauté garlic: Sauté minced garlic in butter until fragrant.
- Add spinach: Add spinach to the skillet and cook until wilted.
- Add artichokes: Add chopped artichoke hearts and cook for 2 minutes.
- Add cream and milk: Stir in heavy cream and milk. Simmer until thickened.
- Blend and season: Blend the mixture until smooth. Season with salt, pepper, red pepper flakes, and nutmeg.
- Serve: Serve hot, topped with optional toppings.
Notes
- Chef tip: For a one-pot version, cook pasta in the same skillet before adding the spinach and artichokes.
- Best substitution: Substitute frozen spinach for fresh, but adjust cooking time accordingly.
- Make-ahead: Prepare the sauce ahead of time. Reheat and add fresh spinach just before serving.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the sauce is too thick, thin it out with a little milk or water.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Can be made ahead and reheated.
Nutrition Per Serving
- Calories: 250
- Protein: 8g
- Fat: 20g
- Carbs: 15g
- Fiber: 3g
- Sugar: 3g
- Sodium: 600mg
- Cholesterol: 60mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Creamed Spinach and Artichokes Recipe for Dinner FAQs
Yes, prepare the sauce ahead and reheat before serving. Add fresh spinach just before serving.
If the sauce is too watery, simmer it longer to reduce. If it's too thick, thin it out with a little milk or water.
No, this recipe is best made on the stove or in the oven.
For a lighter version, use half-and-half or whole milk. For a vegan version, use coconut cream.
Not recommended. The texture may become watery upon thawing.
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!
