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Creamed Spinach with Artichokes and Shallots

Cheryl Slocum
  • 40 minutes
  • Serves 6

INGREDIENTS

1 can

Artichoke hearts

1 lb

Baby spinach

2 cloves

Garlic

2

Shallots

1 1/2 tbsp

All-purpose flour

1 1/4 tsp

Salt

1/4 tsp

White pepper

1 1/2 tbsp

Olive oil

1 tbsp

Butter, unsalted

1 1/2 cups

Milk, 2-percent

4 oz

Neufchatel or low-fat cream cheese