Ingredients
Method
- Prep the artichokes: If using canned artichoke hearts, drain them well and pat them completely dry with paper towels. This is crucial to ensure your sauce stays thick and creamy rather than watery.
- Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Reserve about ½ cup of starchy pasta water before draining.
- Sauté aromatics: While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to brown the garlic.
- Build the sauce: Pour in the heavy cream and chicken broth. Stir well and let it simmer gently for 2-3 minutes until slightly thickened. Do not boil vigorously, or the cream may separate.
- Combine ingredients: Add the quartered artichokes and spinach to the skillet. Stir continuously for about 1-2 minutes until the spinach has just wilted but is still bright green.
- Melt in cheese: Reduce heat to low. Gradually stir in the Parmesan cheese until melted and smooth. If the sauce looks too thick, add a splash of the reserved pasta water to loosen it up.
- Toss with pasta: Add the drained pasta directly into the skillet. Toss everything together until the noodles are evenly coated. Season with salt and pepper to taste. Serve immediately with extra Parmesan on top.
Nutrition
Notes
This recipe earns its permanent spot in my rotation because it’s forgiving and fast. I often double the spinach because I hate when there isn't enough green stuff, but feel free to adjust to your preference. Just remember to squeeze all excess water from your thawed artichokes—that one step prevents a soupy sauce.