Spinach Artichoke Bowl - Justine Doiron

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add in the spinach and stir, letting it wilt into the artichoke mixture. Season with salt.

Step 5

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.

Step 6

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.