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Creamed Spinach With Artichokes by Alex Hitz

Creamed Spinach with Artichokes

This dish is a welcome addition to just about any menu, but I like it best with traditional steakhouse fare: chops, filets, and tenderloins. It is also a great ingredient for Eggs “Sardou” or topping for a bland piece of fish and broiled 8-10 minutes until the fish is fully cooked, but still rare.

Creamed Spinach with Artichokes


YIELD: 10-12 servings


4 tablespoons salted butter, plus more for the baking dish
2 tablespoons minced onion
4 teaspoons minced garlic
¼ cup flour
2 cups rich chicken stock
2 cups heavy cream
1 ¼ cups grated Parmesan cheese, firmly packed
¾ teaspoon salt
3/8 teaspoon cayenne pepper
¼ teaspoon ground nutmeg
1 tablespoon plus ½ teaspoon lemon juice
¼ cup sour cream
20 ounces frozen chopped spinach, thawed and dry
12 ounces drained artichoke hearts, coarsely chopped
3/4 cup grated white Cheddar cheese, firmly packed



  • Pre-heat the oven to 350°F. Butter a 13 x 9 x 2-inch baking dish.

  • In a medium-sized heavy stockpot over a medium heat, melt the butter. When the foaming has subsided, add the onions and sauté them until they are translucent, about ten minutes. Add the garlic and let it cook for another two minutes. Add the flour and stir it well. The mixture will be very thick.

  • Add the chicken stock and the cream, and bring it to a boil, stirring constantly.

  • Remove the sauce from the heat, and then add the Parmesan, salt, cayenne pepper, nutmeg, and lemon juice. Stir in the sour cream, and then fold in the spinach and the artichokes.

  • Pour the mixture into a prepared baking dish, top it with the grated white Cheddar cheese, and then bake if for approximately 10-12 minutes until the cheese has melted. Serve hot.

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