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Artichoke Spread

You’ve got a shortcut to delicious sandwiches, dips, and pastas with this creamy blend of world-famous Roman artichokes.

Size | 4.76 oz

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Ready for the simplest, most impressive cocktail snack to serve at your next party? Spread a dollop of this artichoke cream from Agnoni on warm bruschetta and top with a shaving of parmesan cheese. That's it! This decadently simple spread blends tender Roman artichokes with olive oil and a touch of vinegar for brightness, giving it a pure artichoke flavor that's miles easier than preparing the spiky vegetables yourself.

Italy is the world’s leading grower of artichokes—and probably leads in their consumption, too! Artichokes are believed to have originated with Italian farmers in the 15th century, who transformed punishingly prickly wild thistles into the tender vegetables we know and love today. You’d be hard-pressed to find a Roman trattoria that doesn’t serve them either braised in olive oil and white wine or deep-fried to a golden crisp.

In the 1960s, newlyweds Neno and Nena Agnoni bought a farm in the hills outside Cori in Lazio, the central Italian region that is home to Rome. Today, the family-owned company is still guided by their values: respect for the land and its rhythms, simple, all-natural products, and traditional flavors. Agnoni specializes in preserved vegetables and jams of all kinds made according to decades-old family recipes, especially the artichokes that are a specialty of their home region.
This “cream” contains no dairy, but has a rich, hearty artichoke flavor with a velvety-smooth texture. It’s a versatile secret weapon with a million and one uses: mix it into pasta, layer it in a sandwich with fresh mozzarella, spread it on crostini, add as a condiment to cheese boards… One of our favorite ways to use it is as a brilliant shortcut to a decadently cheesy artichoke dip in minutes—just add mascarpone and crispy bacon and heat under the broiler until bubbling.
Size: 4.76 oz
artichokes, sunflower oil, extra virgin olive oil, wine vinegar, salt, citric acid