Warm Artichoke Bruschetta Recipe
Introduction
Warm Artichoke Bruschetta is a creamy, flavorful appetizer that’s perfect for sharing. Combining tender artichokes with rich mascarpone and Parmesan, this spread pairs beautifully with toasted crusty bread. It’s simple to make but impressive enough for entertaining.
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 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
- 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 the butter is melted and the mixture is hot, add the chopped shallots and 2 cloves of garlic. Sauté for 30 seconds to 1 minute until fragrant.
- Step 2: Add the drained artichoke hearts to the skillet and cook for 3 to 4 minutes, stirring occasionally. Season with salt and freshly cracked black pepper to taste.
- Step 3: Reduce the heat to medium-low. Stir in the mascarpone, parmiggiano reggiano, sour cream, Worcestershire sauce, lemon juice, salt, and pepper. Remove from heat and let the mixture cool for a few minutes.
- Step 4: Transfer the mixture to a food processor. Add the remaining clove of garlic. Pulse until smooth and creamy. Taste and adjust seasoning, adding more salt, pepper, or Worcestershire sauce if desired.
- Step 5: Spread the warm artichoke mixture generously over toasted slices of crusty bread. Drizzle with extra virgin olive oil, then sprinkle with chopped fresh chives, flaky sea salt, and a final crack of black pepper before serving.
Tips & Variations
- Use fresh garlic for a more vibrant flavor, but roasting the garlic before adding it can create a sweeter, milder taste.
- If you don’t have a food processor, mash the mixture well with a fork or potato masher for a chunkier texture.
- Add a pinch of red pepper flakes to the sauté for a subtle spicy kick.
- Try swapping the Worcestershire sauce for a splash of lemon zest or a dash of hot sauce for a different flavor profile.
Storage
Store leftover artichoke spread in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, stirring often, or microwave in short intervals until warm. Toast fresh bread just before serving for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh artichokes instead of canned?
Yes, but prepare them by trimming, boiling, and cleaning thoroughly before cooking. Canned artichokes save time and offer consistent texture, making them a convenient choice.
How can I make this recipe vegan?
Replace butter with plant-based margarine or olive oil, and swap mascarpone, parmiggiano, and sour cream for vegan cream cheese and nutritional yeast to mimic the cheesy flavor.
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Warm Artichoke Bruschetta Recipe
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Warm Artichoke Bruschetta is a creamy, flavorful appetizer featuring sautéed artichoke hearts blended with mascarpone, parmesan, and sour cream, spread generously over toasted crusty bread. Garnished with fresh chives and a drizzle of olive oil, it makes a perfect starter or snack that combines rich, tangy, and savory notes in every bite.
Ingredients
Main Ingredients
- 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
- 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 the butter has melted and the mixture is hot, add the chopped shallots and 2 cloves of the garlic. Sauté for 30 seconds to 1 minute until fragrant. Add the drained artichoke hearts, stirring occasionally, and cook for an additional 3 to 4 minutes. Season with salt and freshly cracked black pepper to taste.
- Add Creamy Ingredients: Reduce the heat to medium-low. Stir in the mascarpone cheese, grated parmiggiano reggiano, sour cream, Worcestershire sauce, lemon juice, salt, and pepper. Mix gently until the ingredients are well combined and melted into a creamy consistency. Remove the skillet from heat and allow the mixture to cool slightly.
- Blend the Mixture: After cooling for a few minutes, transfer the mixture to a large food processor. Add the remaining clove of garlic. Pulse the mixture until it becomes smooth and creamy. Taste and adjust the seasoning with additional salt, pepper, or Worcestershire sauce if desired.
- Assemble the Bruschetta: Spread a thick layer of the warm artichoke spread on slices of toasted crusty bread. Drizzle with extra virgin olive oil, then sprinkle with chopped fresh chives and a pinch of flaky sea salt. Finish with a few turns of freshly cracked black pepper. Serve immediately while warm.
Notes
- Use good quality, crusty bread such as a baguette or sourdough for best texture.
- The spread can be made a few hours in advance and reheated gently before serving.
- Add more Worcestershire sauce sparingly for extra umami flavor.
- If you prefer a chunkier texture, pulse fewer times in the food processor.
- Perfect for entertaining or as a delicious snack paired with a crisp white wine.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
Keywords: artichoke bruschetta, creamy artichoke dip, Italian appetizer, mascarpone artichoke spread, toasted bread appetizer
