Warm Artichoke Bruschetta Recipe
Introduction
Warm Artichoke Bruschetta is a creamy, flavorful appetizer perfect for entertaining or a cozy night in. Combining tender artichokes with rich mascarpone and a hint of garlic, it’s irresistibly delicious spread on toasted crusty bread.
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil, plus extra for drizzling
- 3 cloves garlic, chopped and divided
- 1 medium-large shallot, chopped
- 2 (14 ounce) cans artichoke hearts, drained
- 4 ounces mascarpone cheese
- 1 cup freshly grated Parmigiano Reggiano
- 1/2 cup sour cream
- 1/2 teaspoon Worcestershire sauce
- Juice of 1/2 a lemon
- 1/2 teaspoon salt
- Freshly cracked black pepper
- 1 loaf crusty bread of your choice, sliced and toasted
- Chopped fresh chives, for garnish
- Flaky sea salt, for garnish
Instructions
- Step 1: Heat a medium skillet over medium-high heat. Add the butter and olive oil. Once hot and butter has melted, add the shallots and 2 cloves of the garlic. Sauté for 30 seconds to 1 minute until fragrant. Add the drained artichoke hearts and cook another 3 to 4 minutes. Season with salt and pepper.
- Step 2: Reduce the heat to medium-low. Stir in the mascarpone, Parmigiano Reggiano, sour cream, Worcestershire sauce, lemon juice, salt, and pepper. Remove the skillet from the heat and let the mixture cool slightly before processing.
- Step 3: Transfer the slightly cooled mixture to a large food processor. Add the remaining clove of garlic, then pulse until smooth and creamy. Taste and adjust seasoning with additional salt, pepper, or Worcestershire sauce as desired.
- Step 4: Spread the warm artichoke mixture generously over toasted bread slices. Drizzle with extra virgin olive oil, then sprinkle with chopped fresh chives, flaky sea salt, and freshly cracked black pepper.
Tips & Variations
- For extra flavor, toast your bread slices lightly with garlic before spreading the topping.
- You can substitute cream cheese for mascarpone for a tangier version.
- Add a pinch of crushed red pepper flakes for a subtle heat.
- If you don’t have a food processor, finely chop the mixture after cooling for a chunkier spread.
Storage
Store any leftover artichoke spread in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or warm skillet before serving. The bread is best toasted fresh just before serving to maintain crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh artichokes instead of canned?
Yes, but fresh artichokes require more prep and longer cooking time. Boil or steam the artichokes until very tender, then use the hearts in the recipe just as you would the canned version.
Is this recipe suitable for a vegan diet?
This recipe uses dairy and Worcestershire sauce, which are not vegan. To make it vegan, substitute plant-based butter, cream cheese alternatives, nutritional yeast for cheese flavor, and a vegan Worcestershire or soy sauce.
PrintWarm Artichoke Bruschetta Recipe
Warm Artichoke Bruschetta is a creamy, savory appetizer combining sautéed artichoke hearts, rich mascarpone, and freshly grated parmigiano reggiano. This flavorful spread is blended until smooth and served warm on toasted crusty bread, finished with a drizzle of olive oil, fresh chives, and flaky sea salt for a perfect bite-sized treat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Sautéing and Blending
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Artichoke Spread
- 3 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil, plus extra for drizzling
- 3 cloves garlic, chopped, divided
- 1 medium-large shallot, chopped
- 2 (14 ounce) cans artichoke hearts, drained
- 4 ounces mascarpone cheese
- 1 cup freshly grated parmiggiano reggiano
- 1/2 cup sour cream
- 1/2 teaspoon Worcestershire sauce
- juice of 1/2 a lemon
- 1/2 teaspoon salt
- freshly cracked black pepper
To Serve
- 1 loaf crusty bread of your choice, sliced and toasted
- chopped fresh chives, for garnish
- flaky sea salt, for garnish
Instructions
- Sauté Aromatics and Artichokes: Heat a medium skillet over medium-high heat. Add the butter and olive oil. Once hot and the butter is melted, add the chopped shallots and 2 cloves of garlic. Sauté for 30 seconds to 1 minute until fragrant. Add the drained artichoke hearts and continue sautéing for 3 to 4 minutes. Season with salt and freshly cracked black pepper to taste.
- Add Dairy and Seasonings: Reduce the heat to medium-low. Stir in the mascarpone cheese, freshly grated parmiggiano reggiano, sour cream, Worcestershire sauce, lemon juice, salt, and pepper. Mix well until combined. Remove from heat and allow the mixture to cool slightly before processing.
- Blend the Mixture: After allowing the artichoke mixture to cool for a few minutes, transfer it to a large food processor along with the remaining clove of garlic. Pulse the mixture until smooth and creamy. Taste and adjust seasoning with additional salt, pepper, or Worcestershire sauce if desired.
- Assemble and Serve: Spread a generous layer of the warm artichoke mixture onto slices of toasted crusty bread. Drizzle with extra virgin olive oil, sprinkle with chopped fresh chives, flaky sea salt, and finish with freshly cracked black pepper. Serve immediately as a flavorful appetizer or snack.
Notes
- You can substitute fresh lemon juice with bottled if needed, but fresh juice offers superior flavor.
- For a dairy-free version, try substituting mascarpone and sour cream with coconut cream and omit the parmiggiano reggiano (though flavor will differ).
- To toast the bread, use a skillet, oven broiler, or toaster oven until golden and crisp.
- Adjust the garlic amount to suit your taste for more or less pungency.
- This spread can be prepared ahead, stored refrigerated, and gently warmed before serving.
Keywords: artichoke, bruschetta, appetizer, mascarpone, parmigiano reggiano, savory spread, garlic, toasted bread, Italian appetizer
