This Warm Artichoke Bruschetta screams springtime appetizer! It's light, lemony, the perfect amount of creamy, and comes together in no time. Aside from being insanely delicious on toast, it makes the best spread for sandwiches, as well as a flavorful dip for chips and veggies!
Heat a medium skillet over medium-high heat. Add the butter and olive oil. Once hot and butter is melted, add the shallots and 2 cloves of the garlic. Sauté for 30 seconds - 1 minute or until fragrant. Add the drained artichoke hearts and continue to sauté for another 3-4 minutes. Season with salt and pepper.
Reduce heat to medium - low. Add the mascarpone, parmiggiano reggiano, sour cream, Worcestershire, lemon juice, salt, and pepper. Remove from heat and let cool slightly before adding to the food processor.
Once mixture has slightly cooled after a few minutes, add to a large food processor along with the remaining clove of garlic. Pulse until mixture is smooth and creamy. Season to taste with additional salt and pepper, if needed. Sometimes I add another dash of Worcestershire as well.
Spread the warm artichoke spread in a thick layer on your toasted bread. Drizzle with extra virgin olive oil, sprinkle with fresh chives, a pinch of flaky sea salt, and finish with freshly cracked black pepper.