Easy Creamed Spinach and Artichokes for Dinner
Easy Creamed Spinach and Artichokes is a quick, comforting dinner that’s better than takeout. After making this many times, I’ve discovered the trick to perfectly creamy spinach and artichokes every time. The golden, bubbly cheese on top is irresistible. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Amish Hamburger Steak Bake with Cheddar Cheese and Easy Mushroom Spinach Lasagna for a Cozy Dinner.
Why This Easy Creamed Spinach and Artichokes for Dinner Is Pure Comfort
- Ready in just 20 minutes
- Creamy, garlicky flavor that's better than takeout
- Easy cleanup with one pan
- Perfect for busy weeknights
What You'll Need for Easy Creamed Spinach and Artichokes for Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 bag (10 oz) fresh spinach
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- Optional: Toasted garlic bread, for serving
đź“ť Ingredient Notes
- Artichoke hearts: Use canned or marinated artichoke hearts for convenience. Fresh artichokes can be used but require more preparation.
đź›’ Tools & Equipment I Recommend
- High-quality non-stick skillet — Ensures even cooking and easy cleanup → See on Amazon
- Box grater — Makes quick work of grating cheese → See on Amazon
How to Make Easy Creamed Spinach and Artichokes for Dinner
- Step 1: Heat a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Step 2: Add spinach to the skillet and cook until wilted, about 2-3 minutes. Stir occasionally.
- Step 3: Add artichoke hearts to the skillet and cook for an additional 2-3 minutes, stirring occasionally.
- Step 4: Pour in heavy cream and bring to a simmer. Cook for 2-3 minutes, until the cream has thickened slightly.
- Step 5: Stir in Parmesan cheese until melted and creamy. Season with salt, pepper, and red pepper flakes (if using).
- Step 6: Serve hot with toasted garlic bread.
Cook's Tips for Perfect Easy Creamed Spinach and Artichokes for Dinner
- Common mistake and fix: Don't overcook the spinach. It can become bitter. If this happens, add a squeeze of lemon to balance the flavor.
- Pro tip: For a lighter version, substitute half-and-half or milk for the heavy cream.
- Pro tip: Make it vegetarian by omitting the Parmesan cheese or using a vegan alternative.
Storing & Reheating Easy Creamed Spinach and Artichokes for Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: This dish is best made fresh but can be prepared ahead of time by cooking the spinach and artichokes, then combining with the cream and cheese just before serving.
Freezing Easy Creamed Spinach and Artichokes for Dinner
Freezing is not recommended for this dish as the texture will change upon thawing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes, until heated through. Microwave: Reheat in the microwave for 1-2 minutes, until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes.
- Best substitution: Substitute frozen spinach for fresh, thawing it first and squeezing out excess water.
- Make-ahead: Prepare the spinach and artichokes up to a day ahead. Store separately in the refrigerator.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the cream separates, add a splash of milk and stir until smooth.
Want to level up this recipe?
High-quality non-stick skillet — Ensures even cooking and easy cleanup → Check price on Amazon
Easy Creamed Spinach and Artichokes for Dinner
Ingredients
Main Ingredients
- 1 bag (10 oz) fresh spinach
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
Seasonings
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
Optional Toppings
- Toasted garlic bread, for serving
Instructions
- Step 1: Heat a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Step 2: Add spinach to the skillet and cook until wilted, about 2-3 minutes. Stir occasionally.
- Step 3: Add artichoke hearts to the skillet and cook for an additional 2-3 minutes, stirring occasionally.
- Step 4: Pour in heavy cream and bring to a simmer. Cook for 2-3 minutes, until the cream has thickened slightly.
- Step 5: Stir in Parmesan cheese until melted and creamy. Season with salt, pepper, and red pepper flakes (if using).
- Step 6: Serve hot with toasted garlic bread.
Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes.
- Best substitution: Substitute frozen spinach for fresh, thawing it first and squeezing out excess water.
- Make-ahead: Prepare the spinach and artichokes up to a day ahead. Store separately in the refrigerator.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the cream separates, add a splash of milk and stir until smooth.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freezing is not recommended for this dish as the texture will change upon thawing.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes, until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, until heated through. Stir halfway through.
- Make ahead: This dish is best made fresh but can be prepared ahead of time by cooking the spinach and artichokes, then combining with the cream and cheese just before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 12g
- Fat: 28g
- Carbs: 12g
- Fiber: 3g
- Sugar: 2g
- Sodium: 600mg
- Cholesterol: 95mg
- Sat. Fat: 17g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Creamed Spinach and Artichokes for Dinner FAQs
Prepare the spinach and artichokes up to a day ahead. Store separately in the refrigerator. Combine with the cream and cheese just before serving.
Overcooking spinach can cause it to become bitter. If this happens, add a squeeze of lemon to balance the flavor.
Freezing is not recommended for this dish as the texture will change upon thawing.
This recipe is best made on the stovetop. The air fryer is not suitable for this dish.
For a lighter version, substitute half-and-half or milk for the heavy cream.
A Warm Final Note
I can’t wait for you to try Easy Creamed Spinach and Artichokes 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!
