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Creamed Mushrooms and Spinach with Fried Artichokes

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Makes 3 to 4 servings 1x

Time 30 minutes

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Ingredients

For the creamed spinach and mushrooms:

  • 2 tablespoons extra virgin olive oil
  • 1/2 yellow or white onion, diced
  • 2 cloves garlic, thinly sliced or minced
  • 300 grams (about 3 1/2 cups) cremini mushrooms, cleaned and quartered
  • 1/2 cup chicken stock (or, alternatively, vegetable or mushroom stock)
  • 1/2 cup crème fraîche
  • 200 grams baby spinach
  • Freshly cracked black pepper, to taste

For the artichokes:

  • 6 ounces artichoke hearts, cleaned, quartered, and pre-cooked
  • Pinch of Salt
  • 1/4 cup all purpose flour
  • Neutral oil, for frying (enough to cover of the halves of each artichoke)

Instructions

  1. Add olive oil to a large pan over medium-high heat. Add onions, cook for 2-3 minutes, until slightly softened, then add garlic and cook for 2-3 more minutes, until fragrant. Add mushrooms and toss everything together while cooking for 6-8 minutes (the mushrooms should be browned, and liquids should be evaporated). Increase heat to high and add stock. Cook until thickened. Add crème fraîche, stir to combine, and continue to cook until the sauce coats and sticks to the back of a spatula—when it’s getting close to that point, stir in the spinach.
  2. While the mushrooms cook, prepare the fried artichokes: Season artichokes with salt and coat with flour in a mixing bowl. Add oil to a medium pan over medium-high heat. Fry artichokes in batches (to avoid overcrowding the pan) until golden and crispy, rotating as needed. Transfer to a rack or paper towel-lined plate. 
  3. Assemble the dish: Add hot mushrooms and spinach in sauce to a serving bowl. Season generously with black pepper. Top with fried artichokes.