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
Scale
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
