Creamed spinach and artichoke alfredo
This dish hardly needs a recipe. Spinach is blended with yogurt and spices then baked. Artichokes can be blended with the spinach or chopped and added to the spinach before baking. Delicious and nearly effortless.
Servings: 2
Equipment
- Coquette or small baking dish with lid
Ingredients
- 1 lb Raw spinach leaves Enough to make 1 cup blended spinach
- 1/2 Cup Artichokes Packed in water
- 2 Tbsp Lemon Juice
- 1/2 Cup Plant Yogurt I use So Delicious unsweetened coconut milk
- 1/2 Tbsp Minced garlic
- 1/4 Tsp Himalayan salt To taste
- 1/4 Tsp Black pepper To taste
- 1/8 Tsp Nutmeg Optional
Instructions
- Drain water from artichokes. Soak in water to remove the citric acid, then drain.
- Chop artichokes and add to blender, or add them to the blended spinach to create texture.
- Wash spinach and place in blender. (Add artichokes if desired).
- Add yogurt, lemon juice and seasonings to the blender. Blend to desired consistency. Use a wooden spoon or scrapper to keep pushing the spinach down to the blades. (I use Le Creuset 8 oz coquettes but a baking dish with parchment paper works too).
- Place in oven at 350°F for 20-30 minutes depending on desired doneness.
- Serve hot.
Notes
This is a Snap Pea Sheep recipe
This is so simple, you almost don't not need a recipe.
Blending the spinach makes it creamy without the addition of any heavy cream. Artichokes make a great addition but may take away from the vibrant green of the spinach. Leaving artichoke in pieces give it textural and visual interest.
Nutmeg and spinach go very well together. Garlic and nutmeg are key to an alfredo sauce, hence the Alfredo in the name of this dish.
This is reminiscent of the classic spinach dip but with no cheese or cream.
Think about topping with panko or air-fried onions. If you use panko, you do not need a lid. Nutrition
Serving: 4OZ