Best Artichoke Basil Spread Recipes

Artichoke-Basil Spread image

Provided by Martha Stewart

Time 10m

Yield Makes 1 cup

Number Of Ingredients 6

1 can (14 ounces) artichoke hearts in water, drained and quartered, or 1 package (10 ounces) frozen artichoke hearts, thawed and quartered
1/4 cup fresh basil, chopped
2 tablespoons light mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper

Steps:

In a food processor, combine artichokes, basil, mayonnaise, lemon juice, and red-pepper flakes; pulse until smooth. Season with salt and pepper; pulse briefly to combine. Serve on a sandwich or with crackers or crudites. Store in the refrigerator for up to 3 days.

Artichoke-Basil Spread image

Yield makes 1 cup

Number Of Ingredients 6

1 can (14 ounces) artichoke hearts in water, drained and quartered, or 1 package (10 ounces) frozen artichoke hearts, thawed and quartered
1/4 cup fresh basil leaves, coarsely chopped
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper

Steps:

In a food processor, combine artichokes, basil, mayonnaise, lemon juice, and red-pepper flakes; pulse until smooth. Season with salt and pepper; pulse just to combine. Spread can be refrigerated up to 3 days in an airtight container.

ARTICHOKE BASIL SPREAD image

Yield 4 people

Number Of Ingredients 9

1 can (14 oz) artichoke hearts in water, drained
about 15 leaves of fresh basil
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon red-pepper flakes
sandwich bread (whichever you prefer)
fontina cheese, sliced
dark leaf lettuce
hard salami, thinly sliced

Steps:

In a food processor, combine artichokes, basil, mayonnaise, lemon juice, and red-pepper flakes; pulse until smooth. Season with salt and pepper; pulse briefly to combine. Dividing evenly, top 8 thick slices country bread with Artichoke-Basil Spread; layer 4 of the slices with a total of 4 ounces thinly sliced fontina cheese. 1/2 bunch flat-leaf spinach and 4 ounces thinly sliced hard salami. Assemble sandwiches, and serve. Serve on a sandwich or with crackers or crudites. Store in the refrigerator up to 3 days.