Spread the word: This artichoke spread recipe is the best, easiest thing you’ll make all week.
Italian artichoke spread is the little spring and summer condiment that’s been missing from your snack repertoire. Did I say spring and summer? Make that year ’round. Frozen artichoke hearts not only make this recipe super easy, they also make it a tasty dish anytime you want. Here’s the recipe and how to make this simple, 10-minute artichoke recipe.
Meet This Easy Italian Artichoke Spread Recipe
I recently went to D.C.’s popular Osteria Mozza restaurant for the pasta (and maybe a little people watching). But a jar of Italian artichoke cream from the restaurant’s provisions shop stole the show, and inspired this simple, unfussy (but just a little sophisticated) Italian artichoke spread recipe.
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You might come across Italian artichoke spread, often called artichoke cream or crema di carciofi, in the aisles of a well-stocked Italian store. But this silky, summer-ready spread is better.
Ready in minutes, a quick blitz in a food processor blends Italian ingredients like artichokes, fresh lemon, mint, olive oil, and Parmigiano-Reggiano into a velvety condiment that nails a perfect balance between light and rich. Spoon over crusty Italian bread, add it to a charcuterie plate or eat it right off a spoon. This can also be used as a silky sauce for pasta. And if you’re looking for more Italian appetizers, you’ll definitely want these recipes for Burrata Caprese Salad and Orange and Fennel Salad.
How to Make Artichoke Spread
This straightforward recipe requires little more than thawing frozen artichokes and blending them in a food processor with the other ingredients.
The main key here is to use frozen artichokes, one of my favorite ingredients (you should check out my Italian Artichoke Casserole recipe). Frozen artichokes are widely available in most supermarkets. Canned artichokes are great for recipes like spinach artichoke dip, but come packed in a salty, slightly acidic brine, which will add too much of its own flavor and overwhelm the lemon and mint here.
Recipe Ingredients
- Frozen artichoke hearts
- Olive oil: to emulsify the mixture and add richness
- Kosher salt: for flavor
- Parmesan cheese, preferably Parmigiano-Reggiano: adds nutty, umami saltiness and flavor
- Fresh lemon juice and zest: for acid and bright, fresh flavor
- Fresh mint leaves: to complement the artichokes and add fragrance
- Red wine vinegar:Â for acid
Step-by-Step Instructions
Thaw the artichoke hearts according to the package directions, and drain fully, squeezing out excess moisture.
Add all the ingredients to the bowl of a food processor. Pulse until smooth. Adjust the seasoning.
Serve lightly chilled or at room temperature, accompanied by thick slices of crusty Italian bread, crackers, crudité, or as a part of an Italian cheese and charcuterie board.
Recipe Notes and F.A.Q.s
This is a straightforward recipe without any complex ingredients, but here are a few tips for success.
Substitutions
- Parmesan: A good parmesan cheese, preferably Parmigiano-Reggiano aged at least 12 months (the older the better), is best thanks to its signature nutty tang. But if that’s not available, choose Grana Padano or Pecorino-Romano.
- Frozen Artichoke Hearts: You could use canned artichoke hearts in water, drained of the liquid. But watch your salt and acid, since canned artichoke hearts often come soaked in a salted, acidified brine that adds its own flavor.
- Red Wine Vinegar: the similarly balanced, floral flavor of white wine vinegar or apple cider vinegar make the best substitutes here. Avoid balsamic (too fruity, will add brown color) or straight white vinegar (too harsh).
What to Serve With This Artichoke Spread
Artichoke spread is the perfect accompaniment to thick slices of crusty Italian bread or as a spread in sandwiches. I like to serve it in a bowl along with bread, crackers, crudité, or as a part of Italian cheese and charcuterie boards. You could also use this as an artichoke sauce for pasta.
Storage and Freezing
- This artichoke spread will keep in the refrigerator in an airtight container for up to three days.
- It also freezes well for up to four months. Thaw in the refrigerator and give it a good stir before serving.
If you like this artichoke spread recipe, you’ll also like these other recipes featuring Italian vegetables:
- 6 Essential Italian Casserole Recipes
- Old-School Eggplant Parmesan
- Italian Minestrone Soup
- Italian Zucchini Ribbon Salad
- How to Build an Amazing Crudité Platter
Italian Artichoke Spread
Ingredients
- 12 ounces frozen artichoke hearts
- 2 tablespoons olive oil, plus more to garnish
- 1 teaspoon kosher salt, plus more to taste ( I use Diamond Crystal)
- 1/4 cup parmesan cheese, preferably Parmigiano-Reggiano
- 2 tablespoons fresh lemon juice, from 1/2 lemon
- Zest of one lemon
- 1/4 cup packed fresh mint leaves
- 2 teaspoons red wine vinegar
Instructions
- Thaw the artichoke hearts according to the package directions, and drain fully, squeezing out excess moisture.
- Add all the ingredients (artichoke hearts, olive oil, salt, parmesan cheese, lemon juice, zest, mint leaves, and vinegar) to the bowl of a food processor. Pulse until smooth, scraping once or twice with a spatula to make sure it's fully blended. Adjust the seasoning.
- Serve lightly chilled or at room temperature, garnished with a little olive oil or a mint leaf or two, if desired. Artichoke spread is the perfect accompaniment to thick slices of crusty Italian bread. I like to serve it in a bowl along with bread, crackers, crudité, or as a part of Italian cheese and charcuterie boards.
Notes
Substitutions
- Parmesan: A good parmesan cheese, preferably Parmigiano-Reggiano aged at least 12 months (the older the better), is best thanks to its signature nutty tang. But if that's not available, choose Grana Padano or Pecorino-Romano.
- Frozen Artichoke Hearts: You could use canned artichoke hearts in water, drained of the liquid. But watch your salt and acid, since canned artichoke hearts often come soaked in a salted, acidified brine that adds its own flavor.
- Red Wine Vinegar: the similarly balanced, floral flavor of white wine vinegar or apple cider vinegar make the best substitutes here. Avoid balsamic (too fruity, will add brown color) or straight white vinegar (too harsh).
What to Serve With This Artichoke Spread
Artichoke spread is the perfect accompaniment to thick slices of crusty Italian bread or as a spread in sandwiches. I like to serve it in a bowl along with bread, crackers, crudité, or as a part of Italian cheese and charcuterie boards. You could also use this as an artichoke sauce for pasta.Storage and Freezing
- This artichoke spread will keep in the refrigerator in an airtight container for up to three days.
- It also freezes well for up to four months. Thaw in the refrigerator and give it a good stir before serving.
Nutrition
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
4 comments
fawn
I made this and was a little skeptical because it seemed too healthy (haha) but it is so good. I served this with a charcuterie and cheese platter. It was great on crackers.
Lisa Ruland
So glad you liked it!
Francie
Very easy and very good. I haven’t had anything like this before but we loved it.
M.R.
I got to sample this recently and it is amazing. I love how easy it is to make. Hope to enjoy it again soon, Lisa.