Veggie - Mushroom, Artichoke Hearts, Sundried Tomato And Fresh Spinach Recipe

Prepare ingredients

Clean mushrooms by wiping with a damp cloth and slice them about 1/4-inch thick. Drain and quarter the artichoke hearts. Thinly slice the sundried tomatoes and roughly chop the spinach. Finely dice the onion and mince the garlic.

Sauté aromatics and mushrooms

Heat 1 tablespoon olive oil and 1 tablespoon butter (if using) in a large skillet over medium-high heat. Add the diced onion and sauté 4–5 minutes until translucent. Add the sliced mushrooms and a pinch of salt; cook 6–8 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.

Deglaze and add artichokes & sundried tomatoes

Pour in the white wine or vegetable broth (2 tablespoons) to deglaze the pan, scraping up any browned bits. Add the quartered artichoke hearts and sliced sundried tomatoes and cook 2–3 minutes to warm through and meld flavors.

Wilt the spinach

Reduce heat to medium. Add the chopped spinach in batches, stirring until each batch wilts before adding more. This should take about 2–4 minutes total. If the pan seems dry, add the remaining 1 tablespoon olive oil.

Stir in the minced garlic, dried oregano, and red pepper flakes (if using) and cook 30–45 seconds until fragrant. Add the lemon juice, remaining salt and black pepper. Taste and adjust seasoning as needed.

Remove the pan from heat and sprinkle the grated Parmesan or vegan alternative over the mixture, stirring to combine. Let rest 1–2 minutes so cheese melts slightly and flavors marry.

If you prefer a smoother, saucier texture (for pasta or polenta), add 1–2 tablespoons of reserved pasta water or vegetable broth and stir to loosen the mixture.

Serve hot over crusty bread, tossed with cooked pasta, spooned over rice or creamy polenta, or as a filling for flatbreads or omelettes.

Garnish with chopped fresh basil or parsley and an extra drizzle of olive oil. Offer additional grated Parmesan at the table.