Warm 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
Scale
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
Find it online: https://frommamamaya.com/warm-artichoke-bruschetta-recipe/
