Warm Artichoke Bruschetta Recipe

Introduction

Warm artichoke bruschetta is a creamy, flavorful appetizer perfect for entertaining or a cozy snack. Made with tender artichokes, rich mascarpone, and sharp parmiggiano, it’s spread on toasted crusty bread for a delicious bite every time.

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

1. Step 1: Heat a medium skillet over medium-high heat. Add the butter and olive oil. Once hot and the butter has melted, add the chopped shallots and 2 cloves of garlic. Sauté for 30 seconds to 1 minute until fragrant.
2. Step 2: Add the drained artichoke hearts to the skillet and continue to sauté for 3-4 minutes. Season with salt and freshly cracked black pepper.
3. Step 3: Reduce the heat to medium-low. Stir in the mascarpone, parmiggiano reggiano, sour cream, Worcestershire sauce, lemon juice, salt, and pepper. Remove the skillet from heat and allow the mixture to cool slightly.
4. Step 4: Transfer the mixture to a food processor along with the remaining clove of garlic. Pulse until smooth and creamy. Taste and adjust seasoning with additional salt, pepper, or Worcestershire sauce if desired.
5. Step 5: Spread the warm artichoke mixture generously over toasted bread slices. Drizzle with extra virgin olive oil, then sprinkle with fresh chives, flaky sea salt, and a final crack of black pepper before serving.

Tips & Variations

• For extra flavor, try adding a pinch of red pepper flakes to the sautéed shallots and garlic.
• If you don’t have mascarpone, cream cheese can be a suitable substitute, though the texture will be slightly different.
• Use fresh artichokes if available for a more vibrant taste, but canned artichoke hearts work well and save time.
• Serve with a side of lemon wedges to add a fresh citrus kick on the spot.

Storage

Store 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. Toast the bread fresh to keep it crisp and avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the artichoke spread ahead of time?

Yes, you can prepare the spread up to two days in advance and store it in the refrigerator. Reheat gently before spreading on toast for best results.

What type of bread works best for bruschetta?

A crusty bread like a baguette, ciabatta, or sourdough is ideal. Toast it until golden to provide a sturdy base that complements the creamy artichoke topping.

Warm Artichoke Bruschetta Recipe

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★★★★★

4.5 from 73 reviews

This Warm Artichoke Bruschetta is a creamy, savory appetizer featuring sautéed artichoke hearts blended with mascarpone, Parmesan, and sour cream. Served on toasted crusty bread and garnished with fresh chives and flaky sea salt, it makes for a delightful and elegant starter or snack perfect for entertaining or casual gatherings.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base 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

Dairy and Flavorings

• 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, to taste

For Serving

• 1 loaf crusty bread of your choice, sliced and toasted
• Chopped fresh chives, for garnish
• Flaky sea salt, for garnish

Instructions

1. Sauté Aromatics and Artichokes: Heat a medium skillet over medium-high heat and add the butter and olive oil. Once the butter has melted and the oil is hot, 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 to sauté for another 3 to 4 minutes. Season with salt and freshly cracked black pepper to taste.
2. Add Dairy and Seasonings: Reduce the heat to medium-low and stir in the mascarpone cheese, freshly grated parmiggiano reggiano, sour cream, Worcestershire sauce, lemon juice, salt, and pepper. Remove the skillet from heat and allow the mixture to cool slightly to prevent overheating the processor in the next step.
3. Blend Until Smooth: Transfer the slightly cooled mixture to a large food processor along with the remaining clove of garlic. Pulse until the mixture is smooth and creamy. Taste and adjust seasoning with additional salt, pepper, or a dash more Worcestershire sauce if desired.
4. Assemble Bruschetta: Spread a thick layer of the warm artichoke mixture onto the toasted slices of crusty bread. Drizzle with extra virgin olive oil, then sprinkle with chopped fresh chives, a pinch of flaky sea salt, and freshly cracked black pepper for finishing touches.

Notes

• For best flavor, toast the bread until golden and crispy to hold the creamy spread.
• You can prepare the artichoke spread ahead of time and gently reheat before serving if desired.
• Adjust the amount of garlic to your preference for a milder or stronger flavor.
• Substitute mascarpone with cream cheese for a tangier taste and firmer texture.
• Try adding a pinch of red pepper flakes for a subtle heat twist.

Keywords: Artichoke bruschetta, appetizer, creamy artichoke spread, toasted bread, Italian appetizer, party snack, mascarpone dip