In Italy vegetable spreads are called "creams" even though they contain no dairy products. Made with artichokes, garlic and olive oil, it's smooth and savory, soft and digestible. I know people who buy it in multiples so they'll never be without it!

Spread over slices of toasted baguettes for an easy crostini, use as the base for flatbread pizza, or spread under the skin of your next roast chicken or sauce a grilled fish. A secret ingredient in deviled eggs or a hot artichoke and spinach dip.

Their spreadability makes them a perfect charcuterie add on. A versatile addition to enhance flavors in a variety of dishes.

La Favorita Artichoke and Garlic Vegetable Crema

$9.95

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Gold Award Winner at 2000 New York “Fancy Food Show" made without preservatives using the finest quality artichokes, garlic, and olive oil. Reach into your pantry with ease for this versatile and creative ingredient.
Pull Apart Spinach, Artichoke and Garlic Sliders

Baked Spinach and Artichoke Pasta

8 ounces Matt Mongograno Felicetti Fusilloni Pasta

2 tablespoons extra virgin olive oil

¼ teaspoon red-pepper flakes

1 (14-ounce) can artichoke hearts, drained and roughly chopped

3 - 4 tablespoons La Favorita Artichoke and Garlic Crema (to taste)

Coarse ground black pepper

4 ounces grated mozzarella cheese

Cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and reserve pasta water. Meanwhile, heat the oil in a large skillet over medium. Add red-pepper flakes and cook until fragrant, about 30 sec. Add the spinach little by little until wilted, stirring frequently, about 3 minutes. Stir in the chopped artichokes. Remove from the heat. Transfer to a large bowl then carefully stir in the cooked pasta. Add artichoke and garlic crema and reserved pasta water if necessary to make a smooth medium loose sauce. It will thicken up as it bakes. Season with pepper. Transfer the pasta mixture to a 2-quart casserole dish or individual casseroles or ramekins. Sprinkle with the mozzarella and bake until bubbling, 20 to 25 minutes. Broil until browned in spots, 1 to 2 minutes, if desired. Let cool slightly before serving.

Artichoke Spinach Pizza

Spread La Favorita Artichoke and Garlic Crema on pizza crust, top with fresh spinach, canned artichoke hearts and sprinkle shredded mozzarella on top. Bake in the oven for 10 mins at 450 degrees and you're good to go!

La Favorita Artichoke and Garlic Vegetable Crema

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