Artichoke and Roasted Cream Cheese Pull Aparts

Tribeca Oven Recipes

Artichoke and Roasted Garlic Cream Cheese Pull Aparts

Course: Appetizer
Product Category: Pull Aparts
Servings: 20 servings
Print Recipe


  • 2 each Tribeca Oven Garlic Petite Pull Aparts
  • 28 oz. Artichoke hearts canned and drained
  • 2 Tbsp. Extra virgin olive oil
  • 1 tsp. Kosher salt
  • 1 tsp. Black pepper ground
  • 1 tsp. Garlic powder
  • 2 cups Garlic cloves peeled and trimmed
  • ¼ cup Extra virgin olive oil
  • ½ Tbsp. Kosher salt
  • 16 oz. Cream cheese softened
  • 1 tsp. Kosher salt
  • 2 tsp. Black pepper ground
  • 2 Tbsp. Parsley minced
  • ¼ tsp. Chives minced
  • 2 tsp. Honey
  • 8 oz. Mozzarella cheese finely shredded
  • As needed Extra virgin olive oil
  • As needed Hot honey


  • Prepare the Tribeca Oven Garlic Petite Pull Aparts according to package instructions. Preheat oven to 400°F.
  • Pat dry artichoke hearts. Toss artichoke hearts in extra virgin olive oil, salt, black pepper, and garlic powder.
  • Roast artichoke hearts at 400°F until golden brown and crisp, about 10 minutes turning halfway through. Chop roughly and set aside.
  • Prepare garlic confit. Trim the stems off the garlic cloves. In a medium sized sauce pan, simmer garlic in olive oil until the cloves are very tender and tan, about 45 to 75 minutes. Strain the cloves and reserve the olive oil. Blend the cloves, ¼ cup olive oil, and salt until a spreadable paste is achieved. Keep refrigerated until ready to use.
  • In a stand mixer, combine cream cheese, 2 Tbsp. garlic confit, kosher salt, black pepper, parsley, chives, and honey until thoroughly combined.
  • Cut half way through the middle of the pull aparts.
  • Stuff the roasted artichoke hearts into the cuts and roasted garlic cream cheese generously into the cuts. Sprinkle mozzarella on top. Place in 400°F oven or broiler for 1 to 2 minutes, or until the mozzarella has browned or melted.
  • Slice through the pull apart perforations and serve with hot honey.

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