Warm the pan: Heat the olive oil in a large skillet over medium heat. When it shimmers, add the onion and a pinch of salt. Cook 3–4 minutes until softened.

Add the garlic: Stir in the minced garlic and cook 30 seconds, just until fragrant. Don’t let it brown.

Brown the turkey: Add the ground turkey, season with salt, pepper, and Italian seasoning. Cook, breaking it up with a spatula, until no longer pink and lightly browned, about 5–7 minutes. If there’s excess liquid, let it cook off.

Stir in artichokes: Add the chopped artichoke hearts and crushed red pepper flakes (if using). Cook 1–2 minutes to warm and blend flavors.

Make it creamy: Reduce heat to medium-low. Add cream cheese, heavy cream, chicken broth, and Dijon. Stir until the cream cheese melts and the sauce looks smooth and silky.

Wilt the spinach: Add the spinach in batches, stirring as it wilts. If using frozen spinach, make sure it’s thoroughly squeezed dry before adding to avoid a watery sauce.

Cheese it up: Stir in mozzarella and Parmesan until melted and creamy. Simmer gently 2–3 minutes to thicken. If the sauce feels too thick, splash in a bit more broth.

Brighten and season: Squeeze in the lemon juice and taste. Adjust salt and pepper as needed. The lemon should lift the richness without making it sour.

Finish and serve: Remove from heat. Let the skillet sit 2 minutes to set up slightly, then garnish with parsley. Serve hot.