Description
A nourishing and comforting skillet dish featuring spinach, artichokes, and white beans in a creamy lemon-bright sauce.
Ingredients
Scale
- 3 Tbsp. extra-virgin olive oil
- 1 Tbsp. unsalted butter
- 1 large shallot, thinly sliced
- 5 large garlic cloves, thinly sliced
- 1 tsp. drained capers (optional)
- 1/4 tsp. crushed red pepper flakes
- 1 (14-oz.) can quartered artichoke hearts, drained, chopped
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 4 cups packed spinach
- 2 (15.5-oz.) cans cannellini beans, drained, rinsed
- 1 cup heavy cream
- Large pinch of ground nutmeg
- 1/2 cup shredded Parmesan
- 1/2 tsp. finely grated lemon zest
- 1 tsp. fresh lemon juice
- Crusty bread slices, toasted, for serving
Instructions
- In a large cast-iron skillet over medium heat, heat oil and butter until butter melts. Add shallot, garlic, capers, and red pepper flakes, stirring frequently, until shallots are fragrant and just golden, about 5 to 7 minutes.
- Stir in artichokes; season with salt and black pepper and cook, stirring occasionally, until heated through, about 3 minutes.
- Add spinach and cook, stirring, until just starting to wilt, about 1 minute. Stir in beans, cream, and nutmeg, and reduce heat to medium-low to bring to a gentle simmer. Cook, stirring occasionally, until the sauce has thickened and is glossy, about 10 to 12 minutes.
- Remove from heat and stir in Parmesan, lemon zest, and lemon juice until the cheese melts and the sauce smooths; taste and adjust salt and pepper. Serve with toasted bread alongside.
Notes
For best results, use fresh ingredients and follow cooking cues for texture. Can substitute canned beans and use frozen spinach if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 700mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 90mg