Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
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
½ tsp finely grated lemon zest
1 tsp lemon juice- toasted crusty bread
Instructions
- 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.
- Add the artichokes, salt and black pepper and cook about 3 minutes. Add spinach and stir until it starts to wilt, about 1 minute.
- Add beans, cream and nutmeg. Reduce heat to medium-low and simmer gently for 10 to 12 minutes, until the sauce has reduced slightly.
- 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.
