Appetizers
This creamed spinach with artichoke hearts recipe transforms simple ingredients into a luxurious vegetarian dish that balances creamy richness with Mediterranean crunch. The secret lies in properly wilting spinach to remove excess moisture while preserving its vibrant color, then combining it with tender artichoke hearts in a velvety cream sauce.
After years of perfecting this technique, I've developed a method that delivers restaurant-quality results without requiring advanced skills.
What makes this dish special is how the textures and flavors come together—silky spinach, briny artichoke hearts, and a smooth, slightly tangy cream sauce that coats every bite. The dish requires just 30 minutes of active cooking time, making it perfect for weeknight dinners or elegant appetizers.
I use a simple thickening technique with a cornstarch slurry to achieve that perfect sauce consistency without lumps or separation.
The result is a dish that's creamy yet light, with each spoonful delivering layers of flavor from the garlic, shallots, and parmesan. The artichoke hearts add a satisfying crunch that contrasts beautifully with the tender spinach.
This recipe serves four generously, making it ideal for small gatherings or when you want to impress with minimal effort.
Pair it with crusty bread to soak up every last bit of that rich sauce, or serve it as a starter before a main course. The versatility of this dish makes it perfect for any occasion where you want to showcase fresh ingredients in an elegant way. Let's get cooking!
Ingredients for creamed spinach with artichoke hearts
Luxurious vegetarian flavors start with these 15 essential ingredients—creamy, briny, and perfectly balanced.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Baby Spinach 🌿 | 10 oz | Wilted and drained thoroughly |
| Marinated Artichoke Hearts 🍃 | 14 oz | Drained and patted dry |
| Heavy Cream 🥛 | 1 cup | Full-fat for rich texture |
| Unsalted Butter 🧈 | 4 tbsp | Cold, cut into small cubes |
| Shallots 🧅 | 2 whole | Minced, about 2 tbsp |
| Garlic Cloves 🧄 | 3 cloves | Minced, about 1 tsp |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Coarsely cracked |
| Cornstarch 🌾 | 1 tbsp | For smooth sauce thickening |
| Vegetable Broth 💧 | ½ cup | Low-sodium preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Parmesan Cheese 🧀 | ⅓ cup | Freshly grated, block preferred |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For wilting spinach |
| Dried Thyme 🌿 | ¼ tsp | Or 1 tsp fresh thyme |
| Chives 🌱 | 2 tbsp | Finely chopped, for garnish |
The spinach is absolutely essential—baby spinach wilts beautifully without turning bitter, but any tender variety works. Grab organic spinach from Whole Foods or Trader Joe's for the freshest leaves, or use whatever's on sale. Artichoke hearts? Marinated ones from the grocery store are perfect—just drain them well. The key is removing all moisture so your sauce stays velvety. I always buy Goya artichoke hearts—they're consistently tender and briny. For the Parmesan, Parmigiano-Reggiano is non-negotiable; pre-grated tastes like sawdust in comparison. The heavy cream needs to be cold when you add it—store-bought or homemade both work, but never warm cream or you'll get lumps.
No heavy cream? Full-fat coconut milk works in a pinch, though the flavor will differ slightly. Short on artichoke hearts? Sun-dried tomatoes add Mediterranean depth—just chop them finely. The cornstarch slurry is the secret weapon here—Diamond Crystal kosher salt dissolves perfectly, while table salt can leave a gritty texture. For the shallots, substitute 3 tbsp finely chopped red onion if you're in a hurry. Fresh thyme is ideal, but dried works at one-third the amount. The lemon juice adds that perfect tang—freshly squeezed is best, but bottled works if you're in a rush. If you're feeling fancy, add a pinch of nutmeg to the sauce for warmth.
This sauce reheats beautifully—just add a splash of milk or broth to loosen it. Keeps for 4-5 days in the fridge, though it's best within 2 days for optimal texture. Freezes for 3 months if you want to prep ahead. I always make extra to have on hand for quick weeknight dinners. Garnish with fresh chives right before serving—they add a bright pop of color and freshness. The dish pairs perfectly with crusty sourdough bread or garlic toast to soak up every last bit of that rich sauce.
Why You'll Love This Recipe
- No Chopping Needed: I swear by this—just wilt the spinach, drain those jarred artichokes, and stir. The shallots get a quick sauté, but that’s it. Even my college-dorm-self could handle this.
- Rich Without Effort: That heavy cream and butter turn wilted greens into something velvety, while the artichokes add a briny, meaty bite. Honestly, it’s the kind of dish that makes you want to lick the pan.
- Weeknight to Dinner Party: Serve it as a side for grilled chicken or steak, or pile it onto toast for a fancy brunch. My in-laws thought it was restaurant-quality—(they’re not wrong).
- Leftovers That Taste Better: The flavors deepen overnight, and it reheats like a dream. I’ve had it cold the next day in wraps, or warmed up with a sprinkle of parmesan. Budget-friendly, too—uses pantry staples.
Step-by-step instructions for creamed spinach with artichoke hearts
This velvety, Mediterranean-inspired dish comes together in just 30 minutes—luxurious yet effortless.
🍳 Step 1: Sauté Shallots and Garlic Until Fragrant
Melt 2 tablespoons of the unsalted butter in a large skillet over medium heat. Add the minced shallots and cook for 3-4 minutes until they soften and become translucent. This is your flavor foundation—don't rush it.
Add the minced garlic cloves and cook for another 30 seconds until the aroma fills your kitchen. The garlic should be golden, not browned—this prevents bitterness. Immediately add the 0.25 teaspoon dried thyme and stir for 10 seconds to toast the spices. Remove the pan from heat temporarily while you prepare the spinach.
👨🍳 Step 2: Wilt Spinach and Add Artichokes
Return the skillet to medium heat and add the 1 tablespoon extra-virgin olive oil. Toss in the 10 ounces fresh baby spinach all at once, stirring constantly for 2-3 minutes until completely wilted but still vibrant green. The spinach should collapse into a dense, flavorful mass.
Add the 14 ounces marinated artichoke hearts (drained and patted thoroughly dry) and stir to combine. Cook for 1 minute to warm through. This step ensures your artichokes maintain their texture rather than becoming mushy in the creamy sauce later.
🥘 Step 3: Build the Cream Sauce
Reduce heat to medium-low and pour in the 1 cup heavy cream and 0.5 cup vegetable broth. Stir gently to combine, then sprinkle the 1 tablespoon cornstarch over the top. Let the mixture simmer for 3-4 minutes until it thickens to a luxurious, coating consistency.
Here's the secret: The cornstarch should create a velvety sauce that clings beautifully to the spinach and artichokes. If it thickens too quickly, add 1-2 tablespoons water to adjust. Stir in the 0.33 cup freshly grated parmesan cheese and 1 tablespoon lemon juice, then taste and adjust seasoning with the 0.5 teaspoon kosher salt and 0.25 teaspoon black pepper.
🔥 Step 4: Finish with Remaining Butter and Garnish
Return the skillet to medium heat and add the remaining 2 tablespoons unsalted butter, stirring constantly for 1 minute until the butter melts and creates a glossy sheen. This final step adds richness and balances the acidity from the lemon juice.
Remove from heat and fold in the 2 tablespoons finely chopped chives. Transfer immediately to serving dishes—this dish tastes best when served warm. Garnish with additional chives and a sprinkle of parmesan for that restaurant-quality presentation.
⏰ Step 5: Serve with Crusty Bread or Over Pasta
Let the creamed spinach rest for 2-3 minutes before serving. This allows the flavors to meld perfectly. The sauce should be silky, the spinach tender yet vibrant, and the artichokes maintaining their satisfying bite.
Serve immediately over toasted baguette slices or alongside al dente pasta for a complete meal. The contrast of the creamy sauce with the crisp bread or pasta creates an incredible textural experience. Each bite delivers that perfect balance of Mediterranean brightness and rich creaminess.
Pro Tips For Making Creamed Spinach With Artichoke Hearts
- Drain Artichokes Thoroughly: Skip the salty surprise by draining marinated artichoke hearts in a colander for at least 10 minutes—press between paper towels if they’re stubborn. I learned this the hard way when my first batch turned the creamy sauce into a briny mess.
- Sauté Shallots Slow: Cook shallots on medium-low heat until they’re golden, not brown—this takes about 5-6 minutes. Rushing them adds bitterness that heavy cream can’t mask, and you’ll just end up with a sad, ashy base.
- Wilt Spinach Dry: Pat spinach very dry before adding it to the pan—even a little moisture turns your creamy sauce into a watery soup. Use a clean kitchen towel and press firmly; it’s worth the extra 30 seconds.
- Temper the Cream: Warm heavy cream separately in a small saucepan until steaming (not boiling) before mixing it in. Cold cream curdles like a stubborn child, and nobody wants to salvage that with extra butter. Just 2 minutes off the heat makes all the difference.
Best sauces and condiments for these flavors
Creamy Garlic White Wine Sauce
This rich sauce is my go-to for adding depth to creamed spinach. Start by melting 3 tablespoons unsalted butter in a saucepan over medium heat. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
Pour in ½ cup dry white wine (I love Sauvignon Blanc) and reduce by half. Whisk in ½ cup heavy cream and 1 tablespoon cornstarch slurry, then simmer until thickened. Finish with 1 tablespoon lemon juice and ¼ cup grated parmesan. 🍷
Lemon-Herb Yogurt Drizzle
For a lighter alternative, blend ½ cup Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon fresh dill, and ½ teaspoon garlic powder. Thin with 1 tablespoon water if needed.
Drizzle over the finished dish for a bright, tangy contrast that cuts through the richness. This works especially well if you're watching calories but still want that creamy texture. 💛
Spicy Harissa Cream
Add North African flair by mixing 1 tablespoon harissa paste into your cream sauce. Start with ½ teaspoon and adjust to taste—harissa adds smoky heat that pairs beautifully with artichokes.
For extra depth, stir in 1 teaspoon ground cumin and ½ teaspoon smoked paprika while building the sauce. Garnish with toasted pine nuts for crunch. 🌶️
Sun-Dried Tomato Pesto Swirl
Blend ½ cup sun-dried tomatoes, ¼ cup basil, 2 tablespoons pine nuts, 2 tablespoons olive oil, and 1 clove garlic into a pesto. Swirl dollops into the creamed spinach just before serving.
The Mediterranean flavors complement the artichokes perfectly, adding a vibrant red color and herby brightness. Store-bought pesto works in a pinch, but homemade tastes infinitely better. 🌿
Truffle Oil Finish
Elevate your dish with ½ teaspoon white truffle oil drizzled over the top just before serving. The earthy aroma and rich flavor transform this into a restaurant-worthy dish. I recommend La Tourangelle truffle oil—it's high-quality and affordable.
Pair with crusty bread to soak up the luxurious sauce. This finishing touch adds depth without overpowering the delicate spinach and artichokes. ✨
Balsamic Glaze Reduction
Create a quick glaze by simmering 2 tablespoons balsamic vinegar in a small saucepan until reduced by half. Drizzle over the creamed spinach just before serving. The tangy-sweet contrast brightens the dish and adds visual appeal with its glossy sheen.
For extra richness, add 1 teaspoon brown sugar to the reduction. This works particularly well with the creamy texture of the spinach. 🍇
Nutrition facts
Frequently asked questions
Can I make this recipe without heavy cream for a lighter version?
Swap the heavy cream for full-fat coconut milk or a mix of half-and-half and Greek yogurt (½ cup each). For extra richness, add 1 tablespoon extra butter. The texture will be slightly lighter but still creamy.
How do I store leftovers to keep them from getting watery?
Let the creamed spinach cool completely, then transfer to an airtight container. Press plastic wrap directly on the surface to prevent absorbing moisture. Reheat gently on the stove with 1 tablespoon broth or milk to restore creaminess. Store for 4-5 days in the fridge or freeze for 3 months.
What's the best way to reheat this dish without breaking the sauce?
Reheat gently on low heat, stirring constantly, and add 1-2 tablespoons broth or milk if the sauce thickens too much. For best results, cover the pan and heat for 3-4 minutes—never microwave, as it can make the sauce grainy. Stir in fresh chives after reheating for brightness.
Can I substitute fresh artichokes for marinated hearts?
Yes, but it requires extra prep! Use 2 large fresh artichokes, trim the tops, peel off tough outer leaves, and remove the choke. Steam for 20-25 minutes until tender, then chop the hearts. They'll be more fibrous than marinated hearts, so adjust seasoning with extra salt and lemon juice.
Why did my sauce separate? How can I fix it?
Separation usually happens from overcooking or adding cold cream too quickly. Fix it by whisking in 1 tablespoon cold butter or 1 teaspoon cornstarch mixed with 1 tbsp water while stirring on low heat. For future batches, reduce heat to low when adding cream and stir constantly.