Can I make this au gratin ahead of time?

Absolutely. The recipe actually benefits from an overnight rest in the fridge, which deepens the flavors. Simply assemble, cover, and refrigerate, then bake when ready.

Do I have to use marinated artichokes?

Marinated artichokes add a tangy flavor that plain canned ones lack. If using plain, consider adding a splash of lemon juice or vinegar to brighten the dish.

Is this dish gluten-free and keto-friendly?

Yes, all ingredients are naturally gluten-free and low in carbs, making it perfect for both diets. Just double-check your marinated artichokes for added sugars.

Creamy Keto Spinach and Artichoke Au Gratin Recipe

Name: Spinach and Artichoke Au Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Keto
Ingredients: (6.5 oz) jars marinated artichoke hearts, drained; (3 oz) packages cream cheese; tbsp butter, softened; tbsp milk; (10 oz) packages frozen chopped spinach, thawed and squeezed dry; /3 cup grated Parmesan cheese; salt and black pepper to taste

Ingredients

(6.5 oz) jars marinated artichoke hearts, drained
(3 oz) packages cream cheese
tbsp butter, softened
tbsp milk
(10 oz) packages frozen chopped spinach, thawed and squeezed dry
/3 cup grated Parmesan cheese
salt and black pepper to taste

Instructions

Step 1

Start by placing the drained artichoke hearts in an even layer at the bottom of a 1 1/2-quart baking dish. In a mixing bowl, beat the cream cheese and softened butter together until completely smooth—I like using a hand mixer for this. Gradually blend in the milk, then fold in the thawed and well-drained spinach. Mix everything until it comes together into a creamy, uniform mixture. Pour this over the artichokes and spread it out evenly. Sprinkle the grated Parmesan cheese on top, and season with a generous pinch of salt and a few cracks of black pepper. Here’s where I add my little trick: refrigerate the assembled dish for 24 hours. This allows the flavors to meld beautifully. When you’re ready to bake, preheat your oven to 350°F. Pop the dish in and bake for about 30 minutes, or until it’s heated through and bubbling at the edges. For that golden, crispy cheese top, switch on the broiler for a minute or two—watch it closely so it doesn’t burn. Let it rest for a moment before serving.

Chef's Tip

Always squeeze your thawed spinach as dry as possible—excess water will make the gratin watery. I often wrap it in a clean kitchen towel and twist to wring out every last drop for the creamiest texture.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual servings for a quick side.

Variation Tips

For extra protein, stir in cooked, crumbled bacon or shredded chicken before baking. You can also swap the Parmesan for a sharp cheddar and add a pinch of red pepper flakes for a spicy kick.

Spinach and Artichoke Au Gratin