This creamy condiment is like an Italian version of artichoke dip but using ricotta instead of cream cheese or mayonnaise. You don’t have to cook any artichokes because it uses prepared, canned artichokes hearts because they blend up so well. Just blend all the ingredients and you’re good to go. Easy enough!
Artichoke Cream Uses and Serving Suggestions
Enjoy a simple sandwich (panino) the way the Italians do by spreading this Artichoke Cream, or Crema di Carciofi, on ciabatta and top with your favorite Italian meats and some fresh arugula (rocket). I’d say it doesn’t get any more Italian than that. Let your imagination run wild – it’ll enhance so many other food items. When I serve antipasto (or charcuterie) I like to include a condiment like this along with some marinated olives, some herb and garlic marinated mushrooms along with some sliced meats, good cheeses and crackers for a delightful medley of flavors, textures, and colors. Perfect for starting a meal or as a standalone grazing experience.
Artichoke Cream Pasta Sauce
This recipe can be mixed with freshly cooked pasta for an easy creamy pasta dinner. You could also add chopped tomatoes, cooked spinach or any vegetable of your choice.
Storing Artichoke Cream Spread
This recipe will keep for up to 4 days in a sealed container. The exposed parts (the top of the spread will oxide and turn dark so I recommend adding a thin layer of olive oil to the top when you put it in the container before putting on the lid. You can also make it ahead and refrigerate until ready to use.
This recipe yields 3 cups/709 grams. The recipe can be doubled.
If you’ve made this Artichoke Cream Recipe, leave a comment or question below. I love to hear from my readers. They can be whole, halves or quarters. For this recipe I used 7 whole hearts.
