Artichoke, White Bean, and Spinach Gratin

Canned beans and artichokes make this bubbling gratin a practical pantry dinner. Wilt the spinach in the skillet first so the filling stays creamy rather than watery.

Serves: 4<br /> Prep: 15 minutes<br /> Cook: 30 minutes

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 can (14 ounces) artichoke hearts, drained and quartered
• 5 ounces baby spinach
• 1/2 cup low-sodium vegetable broth
• 1/2 cup milk or light cream
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon dried thyme
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan, divided
• 1/2 cup plain breadcrumbs
• 1 tablespoon olive oil, for the topping
• Crusty bread, for serving

Method

1. Heat the oven to 400°F. Warm 1 tablespoon olive oil in a skillet over medium heat. Add onion and cook for 5 minutes, until soft. Stir in garlic for 30 seconds.
2. Add beans, artichokes, broth, milk, lemon zest, thyme, salt, and pepper. Simmer gently for 3 minutes, then fold in spinach until wilted.
3. Stir in 1/4 cup Parmesan. Transfer the mixture to a 2-quart baking dish.
4. Mix breadcrumbs with the remaining Parmesan and the topping oil. Scatter evenly over the filling.
5. Bake uncovered for 20 to 25 minutes, until bubbling at the edges and golden on top. Rest for 5 minutes, then serve with crusty bread.

Variations

Use chopped kale in place of spinach and simmer it for 3 to 4 minutes before baking. Add a pinch of red pepper flakes with the garlic, or use panko in place of the breadcrumbs.

Storage and reheating

Refrigerate leftovers in a covered container and use within 3 to 4 days. Reheat covered in a 350°F oven until hot in the center, removing the cover for the final few minutes to crisp the topping.

Plan a pantry dinner

Add beans and artichokes to the Lucru Home grocery list. The pantry basics grocery list and seasonal meal planning guide can help plan a simple pantry dinner.