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Artichoke Spread

THIS CREAMY SPREAD can be used for breakfast, lunch, or dinner. It adds a tangy element to The Big Omelet (page 210), and spread on bread instead of mayonnaise, it dresses up any sandwich. For an easy appetizer, serve the spread on crostini or with a platter of fresh or grilled vegetables. Artichoke hearts are available in cans or jars, but we prefer canned because they’re brined instead of marinated, lending a milder flavor to the spread. See photograph.

Recipe information

  • Yield

    makes 2 cups

Ingredients

1 15-ounce can artichoke hearts
1/2 cup Basic Mayonnaise (page 234) or any all-natural mayonnaise
1 ounce hard grating cheese, such as Parmesan (page 23), grated (1/4 cup)
3 ounces semihard grating cheese (page 23), grated (3/4 cup)
1 1/2 green onions (white and green parts), thinly sliced
1/8 teaspoon dried tarragon, crumbled
Pinch of cayenne pepper
1/8 teaspoon kosher salt
Dash of freshly ground black pepper

Preparation

  1. Step 1

    Drain the artichoke hearts and squeeze them to remove as much moisture as possible.

    Step 2

    Using a food processor, pulse the artichoke hearts until finely chopped. Transfer them to a medium bowl and stir in the mayonnaise, hard cheese, semihard cheese, green onions, tarragon, cayenne, salt, and black pepper. Mix thoroughly.

    Step 3

    Serve at room temperature or gently warmed in a saucepan over low heat.

  2. Make Ahead

    Step 4

    The spread will keep, covered, in the refrigerator for up to 5 days.

Pure Flavor
TagsSpreadsCondimentArtichokeVegetableParmesanCheeseDairyGluten FreeVegetarianQuickEasyMake AheadMeal PrepNo-CookFood ProcessorCookbooks
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