Sautéed Artichoke and Baby Spinach


  1. Heat olive oil in sauté pan over medium heat, add garlic and spinach. Cook for 1-2 minutes.
  2. Pour in white wine, salt, pepper, and artichokes to pan and cook for 2-3 minutes.
  3. Stir in oregano and remove from heat and plate.
  4. Drizzle balsamic glaze over the top and finish with a sprinkle of parmesan cheese then serve.


  • 1/2 lb Peak Fresh Produce® Spinach, Baby
  • 2 cans Piancone® Artichoke Hearts, drained
  • 1 tbsp Roma® Oil, Olive
  • 1/2 cup Piancone® white cooking wine
  • 1 tbsp Roma Garlic, chopped
  • 1 tbsp Peak Fresh Produce® Oregano, chopped
  • 1/8 tsp Magellan® sea salt
  • 1/8 tsp Magellan® Black Pepper, ground
  • 1 cup Piancone Cheese Parmesan, shaved, for garnish
  • 1/4 cup Piancone® Balsamic Glaze, for garnish