Spinach & Artichoke White Bean Skillet

Here at Delish, we're a bit bean obsessed. We've transformed this pantry staple into weeknight dinners we turn to again and again (looking at you, creamy Tuscan white bean skillet and Indian butter chickpeas), but a new star player has entered the chat. Introducing my new obsession: Party dip iconic spinach and artichoke dip reimagined as a glossy white bean skillet. I love this pantry-friendly recipe because it’s an easy vegetarian dinner with complex flavor and it’s incredibly affordable—the perfect addition to your weeknight rotation!

Garlic, shallot, and crushed red pepper flakes lay the groundwork for flavoring the dish by infusing the oil with a gentle underlying heat. From there, the three main staple ingredients—artichoke hearts, spinach, and silky cannellini beans—simmer together until they harmonize in a velvety sauce. Lemon juice and zest are added just before serving to turn up the brightness of the dish and balance the rich heavy cream. While this dish is easy to master, there are a couple of things you'll want to keep in mind. Here's what you need to know:

A tip for cooking this skillet:
With any new recipe, the key to stress-free cooking lies in two simple tricks: Read through all the steps ahead of time, and prep all of the ingredients before you get started at the stove. This is especially important here, when garlic can go from gold to burnt in the time you spend chopping your artichoke hearts. After making this once, you’ll know if there are any ingredients you can prep as you go.

Optional variations or substitutions:
Want more artichokes in your ratio? Add another half of a can. For a saucier skillet, add 1/4 cup water at the same time you add the cream. Don’t have cannellini beans? You can substitute any type of white bean in a pinch; however, compared to their counterparts, cannellini beans are larger, creamier, and have a slightly nutty flavor that really makes them reign supreme.

Storage:
Leftovers should be refrigerated in an airtight container for up to 3 days. If you’d like to make this a day in advance, follow the recipe through step #3, let cool, and refrigerate in an airtight container. To reheat, place in a pot over medium-low heat and stir in 1 to 2 Tbsp. water. I recommend waiting to add the fresh lemon juice and zest until you’re ready to serve, since lemon juice becomes dull and bitter over time.

Did you try making this? Let us know how it went in the comments!