Description
A creamy and comforting spinach and artichoke white bean skillet made with tender white beans, fresh spinach, artichoke hearts, garlic, and parmesan in a rich, velvety sauce. Perfect for a cozy weeknight dinner and ready in just 30 minutes.
Ingredients
Units
Scale
- 3 cups cooked white beans or two 15 ounce cans, drained and rinsed
- 4 cups fresh spinach, loosely packed
- 1 cup artichoke hearts, chopped and drained
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 cup vegetable broth
- 1 cup freshly grated parmesan cheese
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
- Heat a large skillet over medium heat and allow it to warm for about 1 minute.
- Add olive oil to the skillet, then sauté the minced garlic for about 1 minute until fragrant but not browned.
- Stir in the white beans and chopped artichokes, then pour in the vegetable broth and heavy cream. Mix well and bring to a gentle simmer.
- Let the mixture simmer for 10 to 12 minutes, stirring occasionally. Lightly mash some of the beans to help thicken the sauce.
- Add the fresh spinach and cook until wilted and fully incorporated into the sauce.
- Stir in the grated parmesan cheese, salt, and black pepper. Continue stirring until the cheese is melted and the sauce is creamy.
- Add the lemon juice, taste, and adjust seasoning if needed. Serve warm.
Notes
- For a thicker sauce, mash additional beans or simmer a few extra minutes.
- Use freshly grated parmesan for smoother melting and better flavor.
- If reheating, add a splash of vegetable broth to loosen the sauce.
- Frozen spinach can be used if thawed and squeezed dry before adding.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 17g
- Cholesterol: 55mg
