Not to be confused with Hot Artichoke Dip (my mom makes the BEST Hot Artichoke Dip), this Lemon Artichoke Spread is cream cheese based and served at room temperature. It’s appropriate year-round, is easily made several days ahead of when you need it, and it travels well. It will last a couple of weeks in an air-tight container in your refrigerator. The only caveat I can offer is that if you make it ahead, remember not to eat it all before you plan to serve it.
As for ingredients, I now use canned artichoke hearts in water exclusively for this spread. I have used frozen artichoke hearts in the past, but I’ve not seen them in any of my local stores in several years. If you can find frozen artichoke hearts, feel free to thaw those and use them. Don’t use marinated artichoke hearts, though. Save those for salads.
One of the seasonings I call for is Mrs. Dash seasoning. This is the original version of Mrs. Dash’s salt-free seasoning in the bottle with a yellow label. (It seems Mrs. Dash has been busy and now has a bunch of different kinds.) It’s inexpensive and widely available. Is there a good substitute for the original Mrs. Dash? Well, no, not really. You’ll see why when you read the ingredient list:
Onion, Spices (Black Pepper, Parsley, Celery Seed, Basil, Bay, Marjoram, Oregano, Savory, Thyme, Cayenne Pepper, Coriander, Cumin, Mustard, Rosemary), Garlic, Carrot, Orange Peel, Tomato, Lemon Juice Powder, Citric Acid, Oil of Lemon.
Whew! I can’t even imagine trying to recreate that in a single teaspoon!
I try to make Lemon Artichoke Spread at least a day ahead. As good as it tastes when you’re scraping it out of the mixing bowl, it’s even better after a day or two. The recipe below makes about 3½ cups.
Serve Lemon Artichoke Spread with sturdy crackers or toasted baguette slices. I serve it most often with original Triscuits. Triscuits’ inherent sturdiness is an obvious plus. Beyond that I can’t tell you why they’re such a great accompaniment, but they are. I’m not a huge Triscuit lover usually–I mean, they’re okay–but somehow the Lemon Artichoke/Triscuit taste combo is just perfect.
(I Googled and found out Triscuits are registered dietitian approved. They’re whole grain, low in sugar, low in sodium, and a good source of fiber. You and your doctor can thank me later. Between the Triscuits and the Mrs. Dash, plus lemons and artichoke hearts, you practically have a salad! Lemon Artichoke Spread isn’t just a snack or hors d’oeuvre, it’s quite obviously a health food!)
Oh, and I once stuffed some boneless chicken breasts with Lemon Artichoke Spread, seared them for a few minutes per side, then finished them in the oven. Those plus Spinach Madeline and a glass of chardonnay made four grownups pretty darn happy at dinner.
Lemon Artichoke Spread
Ingredients
- 2 15 oz. cans water-packed artichoke hearts, drained (whole, halved, quartered--it doesn't matter)
- olive oil, salt and pepper for roasting
- 2 8 oz. packages cream cheese at room temperature
- ¼ cup parmesan cheese, grated
- Zest and juice of one lemon
- 1 t. Mrs. Dash original seasoning
- ½ t. pepper
- ¼ t. salt
Instructions
- Preheat oven to 400°. Spread the artichoke hearts on a sheet pan, drizzle with olive oil and season with salt and pepper. Roast until browning in spots, about 20-25 minutes.
- Using either a stand mixer or a hand mixer, combine the cream cheese, parmesan, lemon zest, lemon juice, Mrs. Dash, salt and pepper. Mix until smooth.
- When the artichoke hearts are done, allow them to cool for a few minutes. Chop them coarsely and, using a spoon or a spatula, gently fold the chopped artichoke hearts into the cream cheese mixture.
- Flavors will develop after a few hours in the refrigerator. Removing the spread from the fridge about twenty minutes before serving will give it time to soften. Serve with baguette slices, Triscuits, or other sturdy crackers.
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