Creamy Artichoke Butter

There are those recipes that feel like they’ve been waiting in the background for you to discover them – simple, homely, but with a touch of elegance that makes them feel special. Artichoke butter is exactly that.

As you may remember from my post on Artichokes with Brown Butter, my love for artichokes really began when my husband first cooked them with brown butter. That rich, nutty flavour was a revelation. The moment the butter turned golden, the artichoke hearts seemed to glow with possibility. And it struck me – what if I took that love of artichoke flavour and turned it into something you could spread, stir, or melt? That’s how this creamy artichoke butter was born.

I started experimenting with ways to bring more vegetables into spreads and sauces, and artichokes quickly became the star. There’s something so grounding about them: earthy, nutty, delicate, and a little mysterious if you’re not used to preparing them. Blended into butter, they feel both rustic and luxurious at the same time.

This is the kind of recipe I love to keep tucked away for those moments when friends drop by, or when I want to lift an ordinary meal into something memorable. A little bowl of artichoke butter next to warm sourdough bread, or spread onto grilled fish, has a way of transforming the simplest ingredients into something worth savouring slowly.

The beauty of this recipe lies in its versatility. It works beautifully as a spread for bread, a dollop stirred into fresh pasta, or melted over seasonal vegetables like asparagus, carrots, or roasted potatoes. You can keep it plain and silky, or fold in extras like lemon zest, garlic, or fresh herbs for more layers of flavour.

I love it most when it’s just lightly whipped and flecked with a little sea salt – the artichokes give it an almost Mediterranean note, yet it’s comforting enough for an autumn table in the English countryside.

So, let’s make it together.

Serving ideas:

Stir into freshly cooked pasta for a quick, elegant supper.

Spread onto warm bread, crostini or crackers.

Dollop over grilled chicken or fish.

Melt onto roasted vegetables for a rich, flavourful finish.

Storage

Keeps in the fridge for up to 1 week.
Freezes well for up to 2 months, slice what you need and return the rest to the freezer.

This recipe will keep in the fridge for up to a week, and it also freezes beautifully – just slice what you need and return the rest to the freezer.

It’s such a simple preparation, yet it brings that feeling of abundance and hospitality that I’m always chasing in the kitchen. A little something to share, to savour, and to make everyday meals shine.

If you loved the brown butter artichokes post, this one is its softer, spreadable cousin – still rich in flavour, still deeply centred on the artichoke, but ready to transform into a new kind of experience. I warmly invite you to try it, play with the flavours, and bring a little extra heart to your table.