Spinach Artichoke Bowl
This easy lunch or dinner recipe is for everyone who ever wanted to eat a whole bowl of spinach and artichoke dip by themselves, because that's exactly what this tastes like. The thing can serve as a full meal, or a killer side dish, depending on how you portion it. The whole recipe takes about 20 minutes, making it an easy, hearty, delicious, and vegetable-packed option for any weeknight dinner.
Equipment
- 1 high sided sauté pan
Ingredients
- 2/3 cup ricotta cheese
- 3 tablespoons freshly grated parmesan cheese plus more for serving
- 3 garlic cloves grated
- 1 teaspoon lemon zest about 1/2 of a lemon
- 3 tablespoons fresh lemon juice 1 whole lemon
- 3 large fresh basil leaves
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon freshly ground black pepper plus more to taste
- 6 tablespoons water
- 2 tbsp extra-virgin olive oil
- 2 medium shallots minced
- 2 cans artichoke hearts drained, rinsed, and halved
- 4-5 cups fresh spinach
- Kosher salt to taste
Instructions
- In a large measuring cup, whisk together the ricotta, parmesan, grated garlic, lemon zest, lemon juice, basil, red pepper flakes and pepper. Add in the 6 tablespoons of water and whisk to form a sauce, set aside.
- Place a large sauté pan over medium heat and add in the olive oil. Let this heat up for 1-2 minutes before adding the minced shallots. Cook, stirring occasionally, for about 4-5 minutes.
- Add in the artichoke hearts and swirl to coat with the oil and shallots, then arrange them in a flat layer across the pan and let them cook, undisturbed, for 5-6 minutes or until the pieces touching the pan have gotten a bit of color. Stir and cook another minute or so.
- Add in the spinach and stir, letting it wilt into the artichoke mixture. Season with salt.
- Pour in the ricotta mixture and stir, everything should start to thicken quickly into a creamy, delicious pile of vegetables. This will happen quickly, taking about 1-2 minutes or so. If needed, add a splash of hot water to loosen everything up. Remove from the heat, taste and season with more salt if needed.
- To serve, pile the spinach and artichokes into a bowl and top with more parmesan and freshly ground black pepper. This is amazing with fresh toasty bread, rice, or on its own as a side.