Spinach-Artichoke White Bean Skillet Recipe
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.
- 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
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
- 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.
- 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.
- Cook Spinach: Add the packed spinach to the skillet and stir while cooking until the spinach is just starting to wilt, about 1 minute.
- 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.
- 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.
- 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
