Bruschetta con Carciofi | Artichoke Brushetta

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.


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


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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