Artichoke and Sun-Dried Tomato Spread

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This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of recipes. All opinions are mine alone.

For the third recipe in #BrunchWeek, I went looking to my Mom’s recipes for inspiration. Her recipe boxes never disappoint. With Mother’s Day coming up I’m missing her a lot. I found an old, yellowed card with a recipe for artichoke spread. It looked vintage. It also sounds a bit vintage with a mayonnaise base.

I decided to use the Cento artichokes but add the sun-dried tomatoes for color and flavor. My Mom was always about color. She would often say about a dish, “it needs some green”. Now I look at food the same way she did. So taking one of her recipes and making it a bit better with a few extra ingredients to make artichoke and sun-dried tomato spread.

Sometimes brunch is a big affair but other times it’s small and more intimate. This artichoke and sun-dried tomato spread can be easily doubled or tripled for a larger crowd or enjoyed by just a few as it’s written.

If you don’t drain the artichokes or sun-dried tomatoes the spread will be oily. You can even pat them a bit with a paper towel. I chopped the sun-dried tomatoes finely but roughly chopped the artichokes for texture.

I served this spread with crackers but you could use celery or carrots and even crostini would be nice. It’s really suitable for just about any dipper.

More Brunch Worthy Recipes on Family Around The Table

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Fresh Raspberry Streusel Muffins

Almond Pecan Granola

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Appetizers:
Cheesy Artichoke Bruschetta from Daily Dish Recipes.
Cheesy Artichoke and Sun-Dried Tomato Bread from Family Around the Table.

BrunchWeek Egg Dishes:
Greek Asparagus Quiche from The Spiffy Cookie.
Ham Egg Cups – 2 Ways from Big Bear’s Wife.
Hash Brown Crusted Denver Quiche with Asparagus from A Kitchen Hoor’s Adventures.
Roasted Red Pepper Asparagus Egg Tart from Rants From My Crazy Kitchen.
Sous Vide Italian Egg Bites from Wholistic Woman.

BrunchWeek Breads, Grains, and Pastries:
Chocolate Glazed Almond Donuts from The Bitter Side of Sweet.
Everything Bagel Crackers from Mildly Meandering.
Grand Marnier French Toast from Pass the Sushi
Strawberry Lemonade Donuts from Strawberry Blondie Kitchen.
Vanilla Funfetti Donuts from Hezzi-D’s Books and Cooks.

BrunchWeek Main Dishes:
Everything Bagel Macaroni and Cheese from Love and Confections.
Peach and Riesling Glazed Ham from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Asparagus with Easy Blender Hollandaise Sauce from Caroline’s Cooking.
Grits au Gratin from The Barbee Housewife.
Macerated Strawberry Sauce from Amy’s Cooking Adventures.
Primavera Pasta Salad from It Bakes Me Happy.

BrunchWeek Desserts:
Caramel Apple Cake from Eat Move Make.

French Coconut Pie with Pine Nuts from Shockingly Delicious.

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Artichoke and Sun-Dried Tomato Spread

Artichoke and sun-dried tomato spread is a little something to tide you over at brunch.

4.50 from 2 votes

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Appetizers and Snacks

Cuisine: American

Servings: 8 servings

Author: Ellen Folkman

Cook ModePrevent your screen from going dark

Ingredients

• 6 ounces artichoke hearts drained (I used Cento)
• 3 – 4 sun-dried tomatoes drained (I used Cento)
• 2 medium garlic cloves peeled
• 1/2 cup grated Parmesan cheese
• 1/2 cup mayonnaise
• Pepper to taste

Instructions

• Preheat oven to 350 degrees F.
• In a bowl mix mayonnaise, grated Parmesan cheese and pepper.
• Coarsely chop artichoke hearts, sun-dried tomatoes and garlic.
• Add to mayonnaise mixture.
• Scrape mixture into a 1/2 quart baking dish. Bake, uncovered, in preheated 350 degree oven for 20 minutes until mixture is bubbly and slightly browned.
• Serve hot with crackers.

https://familyaroundthetable.com/artichoke-and-sun-dried-tomato-spread/