Artichoke-Spinach Casserole

This casserole lands somewhere between a vegetable side dish and a proper weeknight dinner. Five ingredients, one dish, and most of the work is squeezing water out of the spinach.

The base is marinated artichoke hearts, which bring more flavor than plain canned. The herb and vinegar notes from the marinade stay in the artichoke pieces even after draining, adding a savory depth the plain version lacks.

Spinach goes in next, then the whole thing gets blanketed with a creamed mixture of cream cheese, Parmesan, and butter. It bakes covered first to stay moist, then uncovered for the last 10 minutes to brown the cheese on top.

The artichoke marinade that gets drained off makes a quick vinaigrette for a salad alongside. Don’t pour it down the drain.

Kitchen Tips

• Squeeze thawed spinach thoroughly dry in a clean kitchen towel; wet spinach is the main reason baked casseroles go watery
• Soften the cream cheese fully before mixing or the topping will have lumps and won’t spread evenly
• Use marinated artichoke hearts specifically, not plain canned, the flavor difference is significant
• Let the casserole rest 5 minutes before serving so it firms up slightly and plates cleanly

Variations

• Garlic version: Stir minced roasted garlic into the cream cheese mixture for extra savory depth
• Heat: Add a pinch of red pepper flakes to the cream cheese layer before spreading