This chunky, lemony artichoke spread is so yummy I eat it by the spoonfuls. Smeared on a piece of bread is even yummier. I like to keep this spread on hand at all times, so I make a super big batch every time I prepare this recipe. I also toss this with pasta for a quick and easy weekday dinner. It tastes delicious with a crisp glass of Poggio Grande Tagete, a supreme blend of Marsanne and Rousanne from the Val d’Orcia valley in Tuscany.
Receipt Date: June 20, 2022
Difficulty: Easy
Measurements: Imperial (US)
See ingredients, directions and pairings.
Ingredients
1 8-ounce can of Quartered Artichokes Hearts, drained
1/4 cup EVOO
1 Garlic Clove, minced
2 tablespoons Lemon Juice
1/2 cup Parmesan, grated, omit to make this vegan-friendly
Pinch of Sea Salt
Pinch of Black Pepper
1 Baguette, sliced
Directions
Put all of the ingredients, except the bread, into the bowl of a food processor, and pulse until a chunky spread is formed.
Spread on bread and serve immediately.
Store in the refrigerator in an air-tight container for up to one week.
Additional Pairings
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