Spinach And Artichoke (v) Recipe

Prepare spinach

Wash the fresh spinach and remove any large stems. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the spinach in batches if needed and sauté until just wilted, about 2–3 minutes. Transfer wilted spinach to a fine-mesh sieve or colander and press or squeeze gently to remove excess moisture. Chop roughly and set aside.

Prepare artichokes and garlic

Drain and roughly chop the artichoke hearts. In the same skillet over medium heat, add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Add the chopped artichokes and cook 1–2 minutes to warm through. Remove from heat and transfer to a bowl.

Combine filling ingredients

To the bowl with artichokes, add the chopped spinach, shredded fresh mozzarella (reserve a small handful for topping if desired), grated Parmesan, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon lemon juice, and red pepper flakes if using. Stir until evenly combined. Set aside while you make the béchamel.

Make a roux

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk constantly for 1–2 minutes to cook the raw flour and form a pale roux; do not let it brown.

Add milk and season

Gradually whisk in 2 cups whole milk, pouring slowly and whisking to prevent lumps. Continue to cook, whisking frequently, until the sauce thickens and coats the back of a spoon, about 5–7 minutes. Remove from heat and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon ground nutmeg. Taste and adjust seasoning as needed.

Combine béchamel with filling

Pour the hot béchamel into the bowl with the spinach, artichoke, and cheeses. Stir well until every component is evenly coated and you have a creamy mixture. If the mixture seems too thick, add up to 2 tablespoons milk to loosen slightly.

Assemble and finish

Transfer the spinach and artichoke mixture to an ovenproof baking dish (about 1 to 1.5 quart). Sprinkle the reserved mozzarella over the top and a light dusting of Parmesan if desired. Place under a preheated broiler or in a 425°F (220°C) oven for 4–6 minutes, until the cheese is melted and lightly golden. Watch carefully to avoid burning.

Serve

Remove from oven and let rest 3–4 minutes. Sprinkle chopped fresh parsley over the top and a light drizzle of olive oil if desired. Serve hot as an appetizer with toasted bread, crackers, or as a side dish.