Artichokes have an earthy flavor and add a ton of savory flavor to chef worthy appetizers.
You can use artichokes to make enticing appetizers like phyllo cups, hummus, dips, pinwheels, and bruschetta.
Artichoke appetizers are typically served warm, right out of the oven. You can even make them ahead of time, and bake them in the oven right before your guests arrive.
Artichoke Parmesan Bites
Artichoke parmesan bites are easy to make, and you can even make them ahead of time.
Artichokes are pulsed in a food processor a couple of times to break them up.
Cream cheese, freshly grated Parmesan cheese, and garlic salt are added to the food processor and pulsed a couple more times to combine the ingredients.
The cream cheese mixture is spooned into phyllo cups, and baked in the oven for 20 minutes until the tops of the cheese begin to brown.
Garnish with a few chopped up chives.
Spinach and Artichoke Dip
Spinach and artichoke dip is a creamy, hot dip you can serve with baguette slices, or crackers.
Garlic is cooked in olive oil in a frying pan until it releases its aromas.
Spinach is added to the pan and wilts as it cooks. Once it’s done cooking, remove it from it from the heat source.
Cream cheese is mixed together with sour cream, mayo, freshly grated Parmesan cheese, and a little hot sauce.
Cooked spinach is added to the cream cheese mixture along with chopped up artichoke hearts.
Spinach and artichoke dip is placed in a baking dish and baked in the oven for about 20 minutes.
The dip is finished baking when the cheese begins to brown and bubble.
Spinach and Artichoke Pinwheels
Spinach and artichoke pinwheels are made with puff pastry dough.
Spinach is mixed together with mayo, chopped up artichoke hearts, freshly grated Parmesan cheese, onion powder, garlic powder, and pepper.
Spinach mixture is spread on top of the rolled out puff pastry dough.
The dough is sliced into 1/2″ thick slices and then arranged on a baking sheet.
Egg wash is brushed onto the spinach and artichoke pinwheels, and then baked in the oven for about 20 minutes.
The artichoke appetizer pinwheels are finished baking when the pastry turns golden brown.
Artichoke bruschetta is a creamy and cheesy bruschetta that is broiled in the oven until the tops begin bubbling and turn golden brown.
Cream cheese is mixed together with mayo, chopped up artichoke hearts, freshly grated Parmesan cheese and mozzarella cheese, and garlic salt.
The cream cheese mixture is spooned onto a slice of baguette, and broiled in the oven for a couple of minutes to make the artichoke appetizer bruschetta.
Garnish with fresh parsley and a sprinkle of paprika.
Lemon Parmesan Stuffed Artichoke Bottoms
Lemon parmesan stuffed artichoke bottoms are a creamy and citrusy artichoke appetizer.
Freshly grated Parmesan cheese, mayo, minced garlic, lemon zest, lemon juice, pine nuts, fresh parsley, and pepper is mixed together in a bowl to make the base of the appetizer.
The cheese mixture is spooned onto the artichoke bottoms and baked in the oven until the center begins turning brown and bubbling.
Garnish with chopped parsley and serve warm, right out of the oven.
Crab Artichoke Dip
Crab artichoke dip is a hot, cheesy dip you can serve right out of the oven.
Cream cheese, mayo, minced garlic, artichokes, crab meat, freshly grated Parmesan cheese, sliced green onions, chopped red peppers, and a little cayenne pepper are mixed together and then placed in a heat proof dish.
Crab artichoke dip is baked in the oven until the cheese begins to brown on the top.
You can serve your crab artichoke appetizer with crostini’s, tortilla chips, crackers, baguette slices, carrot sticks, or bell pepper sticks.
Artichoke Parmesan Dip
Artichoke parmesan dip is a chilled dip you can serve with crostini’s, crackers, or baguette slices.
Cream cheese, mayo, garlic powder, and horseradish, are mixed together in a food processor.
Artichokes and freshly grated Parmesan cheese is added to the cream cheese mixture and blended together.
Artichoke parmesan dip is served chilled, so place it in the fridge until you’re ready to serve it.
Artichoke hummus is made by cooking chickpeas with water and baking soda until they’re a bit mushy.
In a food processor, tahini, lemon zest, lemon juice, olive oil, and a bit of chickpea brine is blended together.
Cooked chickpeas are added to the food processor until the hummus becomes glossy and thick.
Artichokes are added to the food processor, making the hummus a little lumpy. If you want a smoother consistency for your hummus continue blending it for a little longer.
To serve, place the hummus on a serving plate, and drizle olive oil over it. Garnish with paprika and black pepper.
You can serve artichoke hummus with carrot sticks, cucumber slices, celery sticks, pita bread, crackers, or pita chips.