Friday's Fixin's: Artichoke Spread


Last night, I went to a dinner party and managed to pretty much gorge myself on appetizers. Specifically, Artichoke Spread from my adorable and talented friend, Chef Maili. Yumma. Yumma. Yumma. When I found out how healthy it is, well, then, I was enticed to have one more. And another. It was one of those kind of nights. I’m just sayin’….

So, if you want to have your guests drooling and swooning, I highly recommend this recipe. Another option for this yummyness would be to make a sandwich out of it, which would be perfect for a plane trip or picnic. The options are quite limitless (Silver Lining).

Maili’s Artichoke Spread


  • 2 tablespoons capers
  • 3 cans of artichoke hearts (in water not in oil…makes a big difference in taste and calories!), drained
  • Juice of one lemon
  • Zest of one lemon
  • 1 teaspoon of red pepper flakes
  • 1/2 cup grated parmesan flakes
  • Bread option: Whole wheat semolina that is thin from farmer’s market is yummy.  A light rye toast would be good too. Then, there are always gluten free options.


  • Puree all ingredients in a Cuisinart. That’s IT.
  • Put the spread on the bread and then toast it at 425 degrees for about 5-6 minutes. Sprinkle with parmesan if desired.
Seriously easy peasy. And yummy. And, if eaten in moderation (good luck with that!), healthy!  Enjoy!


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  1. Elizabeth says

    Have you ever just heated the whole batch up and served with crackers on the side like a dip? Wondering how it does when heated as opposed to toasted. Thanks!