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This Italian Artichoke Cream has so many uses! It’s made with tender artichoke hearts, creamy ricotta, Parmesan, basil and garlic. All these delicious ingredients work together to let the flavor of the artichokes truly shine. Elevate your sandwich spread, used as a dip, spread on crostini, bruschetta, antipasto or mix with hot pasta.

Blended artichokes with ricotta in a bowl with slices meats and vegetables

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!

Dipping a toasted crostini into artichoke dip
Which canned artichokes are best?

Plain artichoke hearts (whole, halves or quarters) that are just marinating in water. Using already marinated artichokes will take on a whole new flavor profile, and this is ok, just be mindful of the other ingredients used.

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.

Slices of mortadella, salami, fresh arugula and a ciabatta bread roll

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.

Blended artichokes with ricotta in a bowl with slices meats and vegetables

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.

Yield: 6

Artichoke Cream

Artichoke cream in a bowl with fresh artichokes behind

Cooked artichoke hearts are blended with ricotta, garlic, Parmesan and fresh basil.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 14 ounce (400 grams) can artichoke hearts (not marinated or in oil, just in brine or water) drained well, *see note
  • ½ cup (100 grams) fresh ricotta
  • 3 tablespoons Parmesan cheese, grated
  • 1 garlic clove, minced or grated
  • 2 tablespoons fresh basil, roughly chopped
  • ¼ teaspoon salt, or more to taste
  • Ground black pepper to taste
  • ⅓ cup olive oil, plus more depending on desired consistency

Instructions

  1. Add all the ingredients to a blender and blend until smooth. You can adjust the amount of oil to your desired consistency. Taste for seasoning.

Notes

They can be whole, halves or quarters. For this recipe I used 7 whole hearts.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 182Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 9mgSodium 111mgCarbohydrates 10gFiber 4gSugar 1gProtein 5g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: Italian / Category: Condiments