Spinach and Artichoke White Bean Skillet

Dinner

Spinach and Artichoke White Bean Skillet

Cannellini beans, spinach and artichokes simmer in a creamy skillet finished with Parmesan, nutmeg and lemon.

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Yield
4 servings
Cuisine
American

Serving ideas

Serve with toasted crusty bread.

Ingredients

See the ingredient checklist
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp unsalted butter
  • 1 large shallot, thinly sliced
  • 5 cloves garlic, minced
  • 1 tsp drained capers, optional
  • 1/4 tsp red pepper flakes
  • 14 oz canned quartered artichoke hearts, drained and chopped
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp ground black pepper, plus more to taste
  • 5 oz spinach, about 5 packed cups
  • 31 oz canned cannellini beans, drained and rinsed
  • 1 cup heavy cream
  • ground nutmeg, a generous pinch
  • 1 oz finely grated Parmesan, about 1/2 cup
  • 1/2 tsp finely grated lemon zest
  • 1 tsp lemon juice
  • toasted crusty bread

Before you cook

The sauce thickens as it cools, so reduce it only until lightly glossy.

How to make Spinach and Artichoke White Bean Skillet

  1. Heat the oil and butter over medium in a large skillet. Cook the shallot, garlic, optional capers and pepper flakes for 5 to 7 minutes, until the shallot is just golden.

  2. Add the artichokes, salt and black pepper and cook about 3 minutes. Add spinach and stir until it starts to wilt, about 1 minute.

  3. Add beans, cream and nutmeg. Reduce heat to medium-low and simmer gently for 10 to 12 minutes, until the sauce has reduced slightly.

  4. Take off the heat and stir in Parmesan, lemon zest and juice until smooth. Adjust the seasoning.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Spinach and Artichoke White Bean Skillet

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Cannellini beans, spinach and artichokes simmer in a creamy skillet finished with Parmesan, nutmeg and lemon.
Print Recipe
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Instructions Notes

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Ingredients
  

  • 3 tbsp extra-virgin olive oil
  • 1 tbsp unsalted butter
  •  
    1 large shallot, thinly sliced
  •  
    5 cloves garlic, minced
  •  
    1 tsp drained capers optional
  • ¼ tsp red pepper flakes
  •  
    14 oz canned quartered artichoke hearts, drained and chopped
  • 1 tsp kosher salt plus more to taste
  • ½ tsp ground black pepper plus more to taste
  • 5 oz spinach about 5 packed cups
  •  
    31 oz canned cannellini beans, drained and rinsed
  • 1 cup heavy cream
  •  
    ground nutmeg a generous pinch
  •  
    1 oz finely grated Parmesan about 1/2 cup
  • Finely grated yellow lemon zest beside a partly zested lemon½ tsp finely grated lemon zest
  • 1 tsp lemon juice
  •  
    toasted crusty bread

Instructions
 

  1. Heat the oil and butter over medium in a large skillet. Cook the shallot, garlic, optional capers and pepper flakes for 5 to 7 minutes, until the shallot is just golden.
  2. Add the artichokes, salt and black pepper and cook about 3 minutes. Add spinach and stir until it starts to wilt, about 1 minute.
  3. Add beans, cream and nutmeg. Reduce heat to medium-low and simmer gently for 10 to 12 minutes, until the sauce has reduced slightly.
  4. Take off the heat and stir in Parmesan, lemon zest and juice until smooth. Adjust the seasoning.

Notes

The sauce thickens as it cools, so reduce it only until lightly glossy.
Adapted from Mica Pollan Bahn, Delish.

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