We’ve been making artichoke spreads at Macrina for years. They’re a great party-crowd pleaser served with crostini, our crisp Sardinian Flatbread with Truffle Salt (this page), or our focaccia-like Schiacciata (this page). But don’t stop there: try this spread dolloped over sunny-side up eggs, melting slightly and creating a lovely artichoke, oregano, and feta cheese sauce. You could even serve it alongside a grilled chicken breast to enrich and enhance the smoky flavor. There are lots of possibilities!
1 (14-ounce) can whole artichoke hearts in water, drained and quartered
2 tablespoons pure olive oil
Kosher salt and freshly ground pepper
8 ounces (1 cup) cream cheese, at room temperature
6 ounces (1⅓ cups) crumbled feta cheese, at room temperature
¼ cup extra-virgin olive oil
1 tablespoon plus 1 teaspoon chopped fresh oregano
MAKE 3 CUPS
1. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
2. In a medium bowl toss the artichokes with the pure olive oil. Spread the artichokes over the prepared baking sheet and season to taste with salt and pepper. Roast for 25 to 30 minutes, or until the artichokes are golden brown on the edges. Cool for 20 minutes.
3. Combine the cream cheese and feta in the bowl of a food processor fitted with the steel blade or a blender. With the machine running, add the extra-virgin olive oil in a slow stream. When the mixture is very smooth, add the oregano and combine for 30 seconds, then add the artichokes and pulse for another minute, or until the artichokes are mostly incorporated but still slightly chunky. Taste and add more salt and pepper, if needed.
4. This spread keeps well for 5 days in the refrigerator. It is best to let it stand at room temperature for about 1 hour before serving, so it will be spreadable.