📖 Instructions

1. First, let's get those udon noodles cooking! Bring a large pot of salted water to a boil. Add the udon noodles and cook according to the package directions, usually about 8-10 minutes, until they're perfectly al dente. Don't overcook them! Once cooked, drain the noodles immediately in a colander and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
2. While the noodles are cooking, it's time to sauté the garlic and spinach. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Careful not to burn the garlic, it'll get bitter if you do! Next, toss in the fresh spinach and cook until wilted, about 2-3 minutes.
3. Now, let's make the creamy sauce. In the same skillet (after removing the spinach mixture), melt 2 tablespoons of butter. Whisk in the flour and cook for a minute or two, forming a roux. Gradually whisk in the heavy cream, stirring constantly to prevent lumps. Oh, and this is the fun part, it gets creamy quickly!
4. Once the cream is smooth and slightly thickened, stir in the cooked spinach mixture, artichoke hearts, Parmesan cheese, and a pinch of salt and pepper. Cook for another minute, until everything is heated through and the sauce has a nice, creamy consistency. Taste it! Add more salt or pepper according to your preference.
5. Finally, add the cooked udon noodles to the skillet and toss gently with the sauce until they are evenly coated. Serve immediately and enjoy! If you have some fresh parsley or basil, sprinkle a bit on top for an extra pop of color and freshness. Yum!