Level: Easy
Yield: 8 servings
Total: 25 min
Active: 25 min
Nutritional Analysis Per Serving (Serving Size: 1 of 8 servings)
- Calories: 178
- Total Fat: 5 g
- Saturated Fat: 2 g
- Carbohydrates: 26 g
- Dietary Fiber: 4 g
- Sugar: 3 g
- Protein: 8 g
- Cholesterol: 8 mg
- Sodium: 388 mg
Ingredients
- 1 tablespoon olive oil
- 12 ounces frozen artichoke hearts, thawed and patted dry
- 2 cups baby spinach
- 3 cloves garlic, 2 chopped, 1 left whole
- 2 tablespoons plus 1 teaspoon freshly squeezed lemon juice
- 1/4 cup grated Parmigiano-Reggiano
- 3 tablespoons crumbled feta cheese
- 2 tablespoons fresh flat-leaf parsley leaves
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons sea salt flakes
- 1 lime, zested
- 1 baguette, sliced into 16 rounds and toasted
- 4 radishes, very thinly sliced, for garnish
Instructions
- Warm the olive oil in a medium skillet over medium heat. Add the artichoke hearts, baby spinach, chopped garlic, and 1 teaspoon lemon juice. Cook until the spinach softens and garlic is aromatic, about 5 to 7 minutes. Transfer to a food processor. Add Parmigiano-Reggiano, feta, parsley, remaining 2 tablespoons lemon juice, kosher salt, and black pepper to taste. Process until creamy and smooth.
- In a small bowl, mix sea salt flakes and lime zest with fingertips until blended. Set aside.
- Rub the whole garlic clove over one side of each toasted baguette slice. Spread with artichoke puree, top with radish slices, and sprinkle lime salt. Serve immediately on a tray or with puree in a bowl alongside bread.
Why You'll Love This Recipe
Imagine wowing your guests with this vibrant, creamy crostinitender artichokes and fresh spinach blend into a silky spread, brightened by zesty lemon and topped with a burst of lime salt. Valerie Bertinelli's effortless recipe, from "Valerie's Home Cooking," uses frozen artichokes for quick prep and bold flavor. Packed with fiber, antioxidants, iron, and folate, it's as nourishing as it is irresistible. Crisp radishes add peppery crunch, making every bite a delight.
Tips for Success
- Thaw and pat artichokes dry to prevent watery puree.
- Toast baguette for perfect crunch; rub with garlic for infused flavor.
- Prep lime salt aheadstore airtight up to a week for other dishes.
- Make puree a day early; re-whisk before serving. Scale up easily for crowds.
Variations
- Swap feta for goat cheese for extra tang.
- Add red pepper flakes for subtle heat.
- Perfect for brunch, parties, or mezze spreads with olives and dips.
Ready to create magic in your kitchen? This 25-minute crowd-pleaser delivers Italian flair with minimal effortyour table will thank you![1][3]
