Ingredients
2 tbsp unsalted butter
6 garlic cloves - pressed
1 15 oz can artichoke hearts packed in water, drained and quartered
1 bag (5oz) baby spinach, chopped
1 pkg (8oz) cream cheese, cut in 6 pieces, room temperature
1/2 cup fresh grated Parmesan Reggiano
1 tsp kosher salt
Melt the butter in a large nonstick skillet over medium high heat. Add garlic and cook until it becomes fragrant - 1 minute. Add artichokes and spinach and stir often until spinach is wilted - about 3 minutes.
Add cream cheese to skillet and mix until thoroughly combined with spinach and artichokes. Turn off heat, mix in Parm-Reg and salt, then scrap into serving bowl.
Serve hot with slices of french bread.
