Artichoke Spread with garlic, lemon & mint
Artichoke Spread, made using a jar of chargrilled artichokes, is an easy treat to make at home. Enjoy it bruschetta-style on toasted Italian bread or dipped into with raw veggies.
With the pungent flavours of garlic, lemon, fresh mint, plus optional red pepper flakes or chilli, the spread can be whizzed up in a blender in just a few minutes.
Simple enough for a quick lunch, luxurious to serve to guests as a starter or antipasto.
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I don’t think you can have too many recipes for tasty spreads and dips. Who doesn’t love hummus (my current favourite is Roasted Red Pepper Hummus) or a smoky aubergine Baba Ganoush? If that spread or dip can be made in just a few minutes with mainly store cupboard ingredients, then even better. Perfect for a quick lunch or easy but impressive starter.
And the Artichoke Spread I want to share with you today fits that bill perfectly.
ARTICHOKE SPREAD
This delicious, super-quick spread or dip isn’t the cheapest to make. So you might want to reserve it for when you’re feeling flush or you’d like to serve something a little special. It’s based on a jar of chargrilled artichoke hearts. These tasty little delicacies usually come marinated in oil, vinegar, and various seasonings.
I say jar, but you can also get them in some delis or the supermarket chilled aisle. At a pinch, you could use canned artichoke hearts instead which are considerably cheaper. But you won’t get the benefits of charring or marinating. Whichever type of artichoke hearts you buy, you’ll need around 200 grams after draining.
If you’ve never eaten artichoke hearts before, then I’d say the flavour is similar to well-cooked asparagus. The texture of the marinated hearts is tender rather than crunchy.
Artichokes are a type of thistle, thought to originate in the Mediterranean around southern Italy or possibly North Africa. For my Artichoke Spread I’ve been inspired by Italian flavours, specifically those of Sicily.
Apart from the drained artichoke hearts, you’ll need just a handful of other ingredients.
- Extra virgin olive oil
- Garlic
- Lemon juice
- Salt & pepper
- Hot pepper flakes or chilli flakes: optional but highly recommended
- Fresh mint
- Fresh parsley
The combination of garlic, lemon, and mint with a hint of chilli heat particularly reminds me of food I’ve eaten Sicily – most notably fantastically fresh swordfish.
SUPER-EASY
Making the Artichoke Spread really couldn’t be any easier. Simply put all the ingredients, except the herbs, into a blender or food processor. In the detailed recipe card at the end, I’ve suggested you start with the lower amount of the seasonings: you can always tweak it after tasting. Then just whizz until the mixture is as smooth as you like.
I prefer not to include the herbs in the blender as they can end up chopped too finely. It’s much nicer to stir them in afterwards, I think.
Your Artichoke Spread is now ready to eat. But it will improve if covered and chilled in the fridge. Thirty minutes should do it, although it’ll come to no harm if left for longer. Anything up to three days should be fine.
SERVING ARTICHOKE SPREAD
If you’re serving it to guests, I think a slice of artichoke heart and a thin piece of lemon on top makes the spread look even better. I like a sprinkle of black pepper and Aleppo pepper flakes too.
My favourite way to eat Artichoke Spread is bruschetta style. First toast or griddle some good bread like my fantastic no-knead Potato Focaccia or Stirato Italian-Style Baguette. If you want extra garlic flavour, rub one side with a cut clove before topping with lots of the lemony spread. Add a drizzle of olive oil too if you want.
I love the contrast of the crunchy bread and the smooth, intriguingly flavoured paté.
For a quick lunch, all you need alongside are a few olives and maybe some quick pickled veg like cucumber, carrots and peppers. Or, for a lighter, lower carb meal, skip the bread, chop up more veggies and just dip in.
Artichoke Spread is also good as one of a series of dishes to share, antipasto or meze style. Try it alongside Marinated Roasted Peppers with Goat’s Cheese, Panzanella Salad, Aubergine & Beetroot Moutabal, Green Bean Salad, Aubergine with Tomatoes, Chickpeas & Yogurt, or Lamb Kofte Kebabs.
I hope you’ll try this easy spread that’s a little luxurious. Let me know what you think by leaving a comment and star rating.
Artichoke Spread with garlic, lemon & mint
Made using a jar of chargrilled artichokes, this is an easy spread or dip to make at home. Enjoy it bruschetta-style on toasted Italian bread or dipped into with raw veg.
Ingredients
- 200 g chargrilled artichoke hearts from a jar or deli, drained weight is after draining
- 45 ml extra virgin olive oil
- 1 clove garlic
- ½ - 1 lemon juice only
- ¼ - ½ tsp salt
- ⅛ - ¼ tsp ground black pepper
- ½ - 1 tsp Aleppo pepper or chilli flakes optional
- 1 rounded tbsp chopped fresh mint
- ½ - 1 level tbsp chopped fresh parsley
Instructions
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Put all the ingredients EXCEPT the fresh herbs into a small blender or food processor: you may wish to start with the lower suggested amounts of the seasonings and add more if needed.
Whizz to a smoothish puree, taste and add more lemon, salt, pepper, or chilli if needed.
-
Transfer the mixture to a bowl and stir in the chopped mint and parsley: you could add these to the blender with the other ingredients, but they can lose their identity if processed too long.
The flavour will improve if covered and chilled in the fridge for at least 30 minutes.
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Serve spread on toasted Italian bread such as focaccia with a few olives and/or pickled vegetables on the side. Also good as a dip with vegetable crudite.
Should keep for 3 days stored in the fridge.
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