Description
This Warm Artichoke Bruschetta screams springtime appetizer! It’s light, lemony, the perfect amount of creamy, and comes together quickly. Artichoke hearts are sautéed with shallots and garlic, then blended with mascarpone, Parmesan, and sour cream. Aside from being insanely delicious on toast, it makes the best spread for sandwiches, as well as a flavorful dip for chips and veggies!
Ingredients
Scale
For the Warm Artichoke Spread:
- 3 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 medium-large shallot, chopped
- 3 cloves garlic, chopped or minced, divided
- 2 (14-ounce) cans artichoke hearts (packed in water or brine), drained well and roughly chopped
- 4 ounces mascarpone cheese, softened to room temperature
- 1 cup freshly grated Parmigiano Reggiano cheese
- 1/2 cup sour cream
- 1/2 teaspoon Worcestershire sauce
- Juice of 1/2 a lemon
- 1/2 teaspoon salt (plus more to taste)
- Freshly cracked black pepper (plus more to taste)
For Serving:
- 1 loaf crusty bread (like baguette or ciabatta), sliced and toasted
- Extra virgin olive oil, for drizzling (optional)
- Chopped fresh chives, for garnish
- Flaky sea salt, for garnish
Instructions
- Sauté Aromatics and Artichokes: Heat the butter and 1 tablespoon olive oil in a medium skillet over medium-high heat. Once the butter is melted and hot, add the chopped shallots and 2 cloves of the chopped/minced garlic. Sauté for 30 seconds to 1 minute, or until fragrant. Add the drained and chopped artichoke hearts. Sauté for another 3-4 minutes, stirring occasionally. Season with a pinch of salt and pepper.
- Add Creamy Ingredients: Reduce heat to medium-low. Add the softened mascarpone cheese, grated Parmigiano Reggiano cheese, sour cream, Worcestershire sauce, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper (or to taste) to the skillet. Stir until the cheeses begin to melt and the mixture is combined. Remove from heat and let the mixture cool slightly for a few minutes.
- Blend the Spread: Transfer the slightly cooled artichoke mixture to a food processor. Add the remaining 1 clove of raw chopped/minced garlic. Pulse or process until the mixture is smooth and creamy.
- Adjust Seasoning: Taste the spread and season with additional salt, pepper, or a dash more Worcestershire sauce, if needed.
- Prepare Toasts: Slice the crusty bread and toast the slices until golden brown using a toaster, oven broiler, or skillet.
- Assemble and Serve: Spread the warm artichoke mixture generously onto the toasted bread slices. Drizzle with extra virgin olive oil (optional), sprinkle with fresh chives, a pinch of flaky sea salt, and finish with freshly cracked black pepper. Serve immediately.
Notes
- Artichoke Hearts: Use canned artichoke hearts packed in water or brine, drained very well. Roughly chop them before sautéing.
- Cheeses: Softened mascarpone and room temperature sour cream blend more easily. Freshly grated Parmigiano Reggiano provides the best flavor.
- Garlic: Using some garlic sautéed and some added raw at the end provides layers of garlic flavor. Adjust amount to taste.
- Blending: A food processor creates the smoothest dip. If you don’t have one, you could try mashing very thoroughly with a fork, but the texture will be chunkier.
- Serving: Best served warm, but leftovers are also good chilled or at room temperature. Great with crostini, pita chips, or raw vegetables.
- Storage: Store leftover dip in an airtight container in the refrigerator for up to 3-4 days. Reheat gently if desired.