You'll love this healthier, colorful update on a crowd favorite. Leftovers are delicious tossed with hot pasta.

Marian Cooper Cairns
This Story Originally Appeared On southernliving.com

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Hector Manuel Sanchez

Recipe Summary

active:
20 mins
total:
2 hrs 40 mins
Yield:
Makes 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain artichokes well, squeezing lightly to release excess moisture. Melt butter in a large skillet over medium-high. Add artichokes; cook, stirring occasionally, until hot, about 3 minutes. Stir in garlic, and remove from heat. Let stand until cool, about 20 minutes.

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  • Process spinach and scallions in a food processor, stopping to scrape sides as necessary, until finely chopped. Transfer to a medium bowl. Process artichoke mixture, Parmesan, and pecans until finely chopped. Add artichoke-Parmesan mixture, oil, zest, and juice to spinach mixture in bowl; stir until well combined. Stir in salt and pepper. Cover and chill at least 2 hours or up to 2 days. Serve with flatbreads and crudités.

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