Creamed Spinach and Artichoke Hearts



2 bags (20-24 oz) fresh spinach, large stems removed

1 can artichoke hearts, tough outer leaves removed, centers chopped

1 ½ Tbsp butter

3 garlic cloves, minced

1 Tbsp flour

1/3 cup half & half

3 oz cream cheese (could use Neufchatel)

½ tsp salt

¼ tsp nutmeg

1 Tbsp sherry (optional)


Steam spinach in boiling water till tender. This should only take a couple of minutes.

Drain and allow to cool while making sauce.

Melt butter over medium high heat in a large sauce pan.

Add garlic, cooking for about one minute until it is soft.

Stir in flour and cook about 30 seconds.

Add half & half and stir. (hint: if you warm it in the microwave it makes for easier combining.)

Add cream cheese and stir to thoroughly combine. Remove from heat.

Using your hands or a towel, squeeze spinach to remove as much water as possible and lightly chop.

Add spinach to the cream mixture.

Stir in salt, nutmeg, and sherry.

Pour mixture into a casserole dish 8 x 8 or equivalent size.

·      You may bake immediately at 350 degrees for about 15 minutes or cover with plastic wrap, refrigerate and bake as needed.

© Deer One Publishing 2021