Spinach-Artichoke White Bean Skillet Recipe

Introduction

This Spinach-Artichoke White Bean Skillet is a creamy, comforting dish perfect for a cozy meal. Combining tender greens, hearty beans, and tangy artichokes in a rich sauce, it’s an easy skillet recipe that feels special. Serve it warm with crusty toasted bread for dipping.

Ingredients

• 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 and chopped
• 1 tsp. kosher salt (or more to taste)
• 1/2 tsp. freshly ground black pepper (or more to taste)
• 4 cups packed spinach
• 2 (15.5-oz.) cans cannellini beans, drained and rinsed
• 1 cup heavy cream
• Large pinch of ground nutmeg
• 1/2 cup shredded Parmesan cheese
• 1/2 tsp. finely grated lemon zest
• 1 tsp. fresh lemon juice
• Crusty bread slices, toasted, for serving

Instructions

1. Step 1: In a large cast-iron skillet over medium heat, heat olive oil and butter until the butter melts. Add the sliced shallot, garlic, capers if using, and crushed red pepper flakes. Stir frequently and cook until the shallots are fragrant and just golden, about 5 to 7 minutes.
2. Step 2: Stir in the chopped artichoke hearts and season with salt and black pepper. Cook, stirring occasionally, until heated through, about 3 minutes. Add the spinach and cook, stirring, until it just starts to wilt, about 1 minute.
3. Step 3: Add the drained cannellini beans, heavy cream, and a pinch of ground nutmeg. Reduce the heat to medium-low and bring to a gentle simmer. Cook, stirring occasionally, until the flavors meld and the sauce thickens slightly and becomes glossy, about 10 to 12 minutes. The sauce will continue to thicken as it cools.
4. Step 4: Remove the skillet from heat. Stir in the shredded Parmesan, lemon zest, and lemon juice until the cheese melts. Taste and adjust seasoning with additional salt and black pepper if needed. Serve warm with toasted crusty bread on the side.

Tips & Variations

• For a lighter version, substitute half-and-half for the heavy cream.
• Add a handful of chopped fresh herbs like parsley or basil for extra freshness.
• Use frozen spinach if fresh isn’t available; just be sure to thaw and drain it well before adding.
• For a spicier kick, increase the crushed red pepper flakes to taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or water to loosen the sauce if it has thickened too much. This dish is best enjoyed fresh but reheats well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans in this recipe?

Yes, you can substitute cannellini beans with other white beans such as Great Northern or navy beans. They have a similar texture and flavor that work well with the creamy sauce.

Is this recipe gluten-free?

The main dish is naturally gluten-free, but be sure to serve with gluten-free bread if you need to avoid gluten completely.

Spinach-Artichoke White Bean Skillet Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 148 reviews

A creamy and flavorful Spinach-Artichoke White Bean Skillet combining tender artichokes, cannellini beans, and fresh spinach in a luscious Parmesan and cream sauce, perfectly seasoned with garlic, shallots, and a hint of lemon zest. Served warm and ideal for a comforting vegetarian meal.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 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

Vegetables & Beans

• 1 (14-oz.) can quartered artichoke hearts (preferably Cento), drained, chopped
• 4 cups packed spinach
• 2 (15.5-oz.) cans cannellini beans, drained and rinsed

Dairy & Seasonings

• 1 cup heavy cream
• Large pinch of ground nutmeg
• 1/2 cup shredded Parmesan cheese
• 1/2 tsp. finely grated lemon zest
• 1 tsp. fresh lemon juice
• 1 tsp. (or more) kosher salt
• 1/2 tsp. (or more) freshly ground black pepper

To Serve

• Crusty bread slices, toasted

Instructions

1. Heat Aromatics: In a large cast-iron skillet over medium heat, heat olive oil and butter until the butter melts. Add sliced shallot, garlic, optional capers, and crushed red pepper flakes. Stir frequently and cook until the shallots are fragrant and just golden, about 5 to 7 minutes.
2. Add Artichokes and Season: Stir in the chopped artichoke hearts and season with kosher salt and freshly ground black pepper. Continue to cook, stirring occasionally, until the artichokes are heated through, approximately 3 minutes.
3. Cook Spinach: Add the packed spinach to the skillet and stir while cooking until the spinach is just starting to wilt, about 1 minute.
4. Add Beans and Cream: Stir in the drained cannellini beans, heavy cream, and a large pinch of ground nutmeg. Reduce the heat to medium-low and let the mixture simmer gently. Cook, stirring occasionally, until the flavors meld and the sauce is slightly reduced and glossy, roughly 10 to 12 minutes. The sauce will thicken further as it cools.
5. Finish with Cheese and Lemon: Remove the skillet from heat and stir in shredded Parmesan cheese, finely grated lemon zest, and fresh lemon juice until the cheese melts. Taste and adjust seasoning with salt and pepper if needed.
6. Serve: Serve the warm skillet dish with toasted crusty bread slices on the side for dipping.

Notes

• Using a cast-iron skillet helps evenly distribute heat and enhances flavor development.
• Capers add a salty tang but can be omitted for a milder dish.
• The sauce thickens as it cools, so remove from heat once it achieves a slightly reduced, glossy consistency.
• Use freshly grated Parmesan for best melting and flavor.
• Serve immediately for best texture, especially the toasted bread.

Keywords: Spinach artichoke skillet, creamy spinach artichoke, white bean skillet, vegetarian skillet dinner, cannellini bean recipe, easy stovetop dinner