Another great recipe I tweaked from the NY Times that is perfect for summer get togethers and pot lucks. If you can find frozen artichoke hearts , you will need to saute’ them first a bit while prepping the spinach, but the flavor they create is worth the extra effort. Same goes for using Icelandic skyr. Photo credit : Julia Gartland for The New York Times, Recipe credit : Ashley Lonsdale
Ingredients
Yield: 4 cups
3 tablespoons extra-virgin olive oil, plus more for serving
2 medium shallots, minced
2 garlic cloves, minced
1 tablespoon nutritional yeast OR 2 tablespoons grated parmesan cheese
Salt and pepper
1 (10-ounce) package frozen chopped spinach, thawed, excess moisture squeezed out, or 10 ounces chopped fresh spinach
1 (14-ounce) can quartered artichoke hearts (not marinated), drained and chopped, OR 12 oz thawed frozen artichoke quarters chopped
1 ¼ cups plain Greek yogurt or Icelandic skyr - Whole Milk varieties are best
2 scallions, trimmed and thinly sliced
Crudités like endive leaves, radishes, celery, cucumber slices, peppers, snap peas and carrots, for serving
Crackers or crusty bread, for serving
Preparation
Step 1
In a large skillet, heat the olive oil over medium-high. Add the shallots and garlic, and season with salt and pepper. Cook for 4 to 6 minutes, stirring occasionally, until golden brown and toasted.
Step 2
Stir in the thawed spinach and cook for 2 to 3 minutes. (If using fresh spinach, this step may need to be done in two batches; cook until spinach is wilted and bright green.) If you are using thawed artichoke hearts cook them with the spinach now. Season with salt and pepper.
Step 3
Transfer the spinach mixture to a bowl and cool to room temperature. Stir in the artichokes, (if using canned) yogurt , nutritional yeast/ grated parmesan and scallions. Season to taste, if needed, with more salt and pepper. Drizzle generously with olive oil before serving with crudités and crackers/bread.