Baked Artichoke and Parmesan Spread

, from Issue #27. August, 2015
Photography by Aaron McLean.
Baked Artichoke and Parmesan Spread

You can assemble this a day ahead and refrigerate. Remove it from the fridge 30 minutes before cooking and spoon over the cream and Parmesan just before baking.

Serves: 8


3 tablespoons olive oil
2 large onions, thinly sliced
2 cloves garlic, crushed
2 tablespoons thyme leaves
1 x 400 gram tin cooked artichokes
100 grams cream cheese at room temperature
1⁄2 cup freshly grated Parmesan cheese
2/3 cup sour cream
pinch of ground cayenne pepper
1 egg
sea salt and freshly ground pepper

3 tablespoons cream
3 tablespoons freshly grated Parmesan cheese

20 cm x 3 cm deep gratin dish


Preheat the oven to 180 ̊C

Heat the oil in a sauté pan and add the onions, garlic, thyme and a pinch of salt. Cover and cook for 10 minutes. Uncover and cook until the onions are very tender and starting to caramelize, stirring occasionally to prevent them sticking. Transfer to a bowl and cool.

Quarter the artichokes and place between kitchen towels, pressing gently to remove excess liquid.

Put the cream cheese, Parmesan, sour cream, cayenne and egg in a food processor and blend until smooth. Add the artichokes and pulse to blend, keeping the mixture a little chunky. Tip into a bowl and stir in the cooled onions. Season well.

Place the mixture in the gratin dish, spoon over the cream and sprinkle with Parmesan. Bake for 25 minutes or until set and golden.

Serve warm or at room temperature with an assortment of crackers.

Menu: Serve with the following:
Roast, Stuffed Turkey Breast
Green Bean and Hazelnut Salad
Barbecued Crayfish and Clams with Flavoured Butters
Lime and Lemon Yoghurt Creams
Sbriciolona - Italian Spiced Orange Shortbread