Artichoke

Warm Artichoke, Parmesan GARLIC Spread

by:
January  7, 2016
2 Ratings
Photo by LE BEC FIN
Author Notes

This came from a friend some 25 years ago. It was by far the most popular stationary hors d'oeuvre I served in my 30 years of catering. People would smell it coming out of the kitchen and break away from conversations to get it as it was set down on the buffet table! I confess to still loving it, but it is at its best when hot! A good rustic sourdough makes a perfect vehicle for it. The reason I am so proud of it is that I really improved it recently. I upped all the ingredients except the mayonnaise and I bake it longer. As a result it is a thicker spread with more pronounced artichoke , garlic (almost 2 ounces!) and lemon, and the parm crust has much more presence now that it bakes longer. Heaped on a good bread, it makes for a very addictive vegetarian panini! —LeBec Fin

  • Makes ~ 3 cups and serves 2- 25
Ingredients
  • 14 ou. frozen and defrosted artichoke hearts, drained
  • 1.9 ounces/10 very large peeled cloves garlic
  • 3 ou. high quality Parmesan, ground in food processor
  • 1 cup Hellman's mayonnaise
  • 3 Tablespoons fresh lemon juice
  • 1 ou. high quality ground Parmesan
  • 1 sliced and halved 1 lb.loaf of rustic sourdough
In This Recipe
Directions
  1. I really think frozen artichoke hearts are superior to canned. In a flat dish, loosely cover and microwave the frozen ones 3 minutes. Let cool. Squueze lightly but leave in some moisture. In food processor, puree artichoke hearts through lemon juice. Spread ~ 1/2 " deep in 2 large or 3 6" diameter shallow ceramic ramekins/quiche dish. Sprinkle with remaining 1 ou. ground Parmesan. 375 degree oven til almost black, about 35 minutes. Serve on heat-resistant pad on a serving tray or plate, next to sliced bread. Stand back and let the feasting begin!

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • ChefJune
    ChefJune
  • meganvt01
    meganvt01
  • Regine
    Regine
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.

7 Reviews

Author Comment
LeBec F. April 11, 2016
megan and guardian, I am so thrilled to hear from you! it's funny, I almost never ate what I made for my business, all those years, but I actually have yet another ramekin of this dip in the oven as we speak!! so happy you like it!
 
ChefJune April 9, 2016
OMG, Mindy! Cannot wait to try it THIS way!
 
meganvt01 April 8, 2016
To clarify - I assume the mayo is mixed the with puréed artichoke hearts and 2 ounces of parm and the remaining parm is sprinkled on top?
 
Author Comment
LeBec F. April 9, 2016
hi megan, yes, the mayo is pureed with everything, including THREE ou. Parm; the 1 ou. Parm is sprinkled on top before baking.
 
meganvt01 April 11, 2016
Made this for a dinner party yesterday - my only regret is not doubling the recipe ;) people were scraping the dish to get every bite! This dish is so well balanced - the lemon is perfect with the richness. Yum!
 
meganvt01 April 25, 2016
made this and loved it. reviewed it for a CP and gave it a great review - no idea why it was not listed as a CP last week in this contest! Makes no sense. Made it again yesterday because it is so good. What I really appreciated was the balance of the artichoke, bright lemon, salty parm. served this to at least 10 people in the two times I have made it and they all loved it.
 
Regine February 19, 2016
I am making this for sure to accompany my homemade no knead country bread (from KingArthur).