Artichoke Parmesan Compound Butter


Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour


1⁄2 lb
Butter, salted, softened
2 oz
pancetta, chopped, sauteed
1⁄3 c
artichoke hearts, marinated, drained, chopped
2 clv
garlic, minced
4 T
Parmesan cheese, grated
3 T
mascarpone cheese
3 T
flat-leaf parsley, chopped
1⁄2 t
lemon juice
1⁄4 t
black pepper, coarse
1⁄4 t
red pepper flakes


Place all ingredients in a food processor and pulse until well mixed, about 30 to 45 seconds. Transfer compound butter mixture to a crock or serving dish. Allow to chill for 2 hours before serving. Store in an airtight container in the refrigerator.