Tuesday, June 9, 2015

Artichoke Bruschetta

Lexington is overflowing with fabulous sites, sounds and of course, food. I'm not going to lie, I do a terrible job of sightseeing in my own town but if you ask my opinion, I'll tell you exactly what businesses or events you should hit up while in town. Recently I found a new favorite Lexington activity: Talon winery on a Friday night.  They have a great selection of wines, live music and the scenery, well, that just speaks for itself

That's kind of pretty, right? 

Are you wondering exactly what this post is about yet? I think you're all used to my rambling by now. 

Artichokes. Sometimes I crave them. In a dip form. With mayo and cream cheese and Parmesan cheese and garlic. Creamy, dreamy deliciousness. I happen to be craving it right now. 

So those ingredients basically make up Artichoke Brushcetta. It's easy to throw together and can be served at room temperature. The artichoke mixture can be made a day or two ahead, stored in the fridge and then baked the day you're planning on devouring this two-bite finger food. And yes, devour is an appropriate word. 

I used jarred artichokes but canned or frozen would work too. You might want to marinate the frozen artichokes in a little vinegar or lemon juice to give them the tangy-ness of the jarred and canned variety. Feel free to use fresh too. Then come over to my house to teach me how to work with fresh artichokes. They intimidate me.  Another note for you: use white bread. Plain sandwich bread is perfect for this. Go ahead and knock yourself out with the fancy bread if you need to or already have some on hand, but don't buy it especially for this recipe. Should I have changed the name to redneck bruschetta since it uses white bread? Never mind. 

Artichoke Bruschetta will be a perfect addition to your next cocktail party or a night hanging with your friends at a beautiful winery. Go ahead. Eat, drink and be merry!

Artichoke Bruschetta

1 (12 ounce) jar marinated artichokes, drained and roughly chopped
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1/2 cup parmigiano cheese, grated
1 1/2 teaspoon garlic powder
Pinch of salt
Black pepper
24 pieces of white bread

Preheat oven to 375 degrees.

In a food processor or mixing bowl, mix cream cheese, mayo, cheese, garlic powder, salt and pepper.  Stir in the artichokes.  

Spread 1-2 tablespoons of the cream cheese mixture onto slices of white bread.  Place on a foil lined baking sheet.

Bake in oven for 20 minutes or until bubbly.  Remove from oven and let rest for a few minutes.  Transfer to a cutting board and cut in halves or quarters.  


  1. No lie--these are pretty wonderful.

  2. No lie--these are triangles of perfection. At the end of the evening, our guest were grabbing the last few survivors "for the road" and they were still yummy.