Italian Artichoke Spread
Italian artichoke spread is the condiment that's been missing from your snack repertoire. Frozen artichoke are blended with parmesan, olive oil, mint, and lemon into a rustic Italian spread that's both super easy, and incredibly light and flavorful. Here's the simple, 10-minute recipe.
Servings: 1 cup or so
Calories: 491kcal
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
Calories: 491kcal | Carbohydrates: 31g | Protein: 18g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 17mg | Sodium: 2891mg | Potassium: 966mg | Fiber: 14g | Sugar: 1g | Vitamin A: 1199IU | Vitamin C: 33mg | Calcium: 392mg | Iron: 3mg
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.
