Easy Creamed Spinach and Artichokes for Dinner
Easy creamed spinach and artichokes is a comforting side dish that’s quick to make and packed with flavor. After making this many times, I’ve discovered the trick to keeping it creamy and not watery. The creamy, melty texture and rich, savory taste will make your dinner feel like a treat. Try it with my Easy Mediterranean Side Salad with Balsamic Vinaigrette. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Mediterranean Side Salad with Balsamic Vinaigrette and Creamy Gorgonzola Truffle Mushroom Sauce for Pasta.
Why This Easy Creamed Spinach and Artichokes for Dinner Is Pure Comfort
- Better than takeout
- Creamy and rich
- Quick and easy
- Perfect for busy weeknights
- Comforting and satisfying
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.
- 10 oz fresh spinach
- 14 oz canned artichoke hearts
- 1 cup heavy cream
- 2 cloves garlic
- 2 tbsp butter
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Garlic
- Salt
- Pepper
- Parmesan cheese
- Optional: Fresh parsley for garnish
📝 Ingredient Notes
- Artichoke hearts: Drain and chop before using.
🛒 Tools & Equipment I Recommend
- High-quality non-stick skillet — Prevents sticking and ensures even cooking → See on Amazon
- Box grater — Makes grating cheese quick and easy → See on Amazon
How to Make Easy Creamed Spinach and Artichokes for Dinner
- Step 1: Melt butter in a large skillet over medium heat. Add garlic and cook until fragrant.
- Step 2: Add spinach to the skillet and cook until wilted. Stir occasionally.
- Step 3: Add artichoke hearts to the skillet and cook for another 2-3 minutes.
- Step 4: Pour in heavy cream and bring to a simmer. Cook until the cream has thickened slightly.
- Step 5: Stir in Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
- Step 6: Transfer to a serving dish and garnish with fresh parsley if desired.
Cook's Tips for Perfect Easy Creamed Spinach and Artichokes for Dinner
- Common mistake and fix: Adding too much cream can make the dish watery. To fix, simmer the mixture until the cream has thickened.
- Pro tip: For a lighter version, substitute half-and-half for the heavy cream.
- Pro tip: Make ahead and reheat in the microwave or on the stovetop.
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 for up to 3 days. Make-ahead tip: Make ahead and reheat when ready to serve.
Freezing Easy Creamed Spinach and Artichokes for Dinner
Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
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 spicy kick, add a pinch of red pepper flakes.
- Best substitution: Substitute frozen spinach for fresh, thawing it first.
- Make-ahead: Prepare the dish up to the point of adding cheese, then refrigerate. Reheat and add cheese before serving.
- Scaling: Double the recipe for a larger crowd.
- Troubleshooting: If the dish is too thick, add a little milk to thin it out.
Want to level up this recipe?
Immersion blender — Makes blending the sauce quick and easy, and pays for itself vs takeout → Check price on Amazon
Easy Creamed Spinach and Artichokes for Dinner
Ingredients
Main Ingredients
- 10 oz fresh spinach
- 14 oz canned artichoke hearts
- 1 cup heavy cream
- 2 cloves garlic
- 2 tbsp butter
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
Seasonings
- Garlic
- Salt
- Pepper
- Parmesan cheese
Optional Toppings
- Fresh parsley for garnish
Instructions
- Step 1: Melt butter in a large skillet over medium heat. Add garlic and cook until fragrant.
- Step 2: Add spinach to the skillet and cook until wilted. Stir occasionally.
- Step 3: Add artichoke hearts to the skillet and cook for another 2-3 minutes.
- Step 4: Pour in heavy cream and bring to a simmer. Cook until the cream has thickened slightly.
- Step 5: Stir in Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
- Step 6: Transfer to a serving dish and garnish with fresh parsley if desired.
Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes.
- Best substitution: Substitute frozen spinach for fresh, thawing it first.
- Make-ahead: Prepare the dish up to the point of adding cheese, then refrigerate. Reheat and add cheese before serving.
- Scaling: Double the recipe for a larger crowd.
- Troubleshooting: If the dish is too thick, add a little milk to thin it out.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Make ahead and reheat when ready to serve.
Nutrition Per Serving
- Calories: 210
- Protein: 8g
- Fat: 18g
- Carbs: 8g
- Fiber: 2g
- Sugar: 2g
- Sodium: 300mg
- Cholesterol: 55mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Creamed Spinach and Artichokes for Dinner FAQs
Yes, make ahead and reheat when ready to serve. Add cheese just before serving.
Adding too much cream or not simmering long enough can make the dish watery. Simmer until the cream has thickened.
Yes, freeze for up to 2 months. Thaw overnight in the fridge before reheating.
No, this recipe is best made on the stovetop.
Half-and-half or milk can be used as a substitute, but the dish will be less creamy.
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!
