Time: 45 min.
Complexity: easily
Servings: 4

Stuffed artichokes are a popular dish in many regions, where fresh artichokes are stuffed with various fillings between the petals and then steamed or stewed. But if you're short on time or only have frozen artichokes, you can make a casserole, which is just as delicious, but baked. Arrange the artichokes in a casserole dish, cover with a cream cheese mixture, and sprinkle with a streusel made from breadcrumbs, Parmesan, and butter. After baking, you'll have a tender artichoke casserole in a creamy sauce, topped with a delicious, crispy crust.

Ingredients:

• 120g cream cheese, room temperature, chopped
• 1/3 cup + 1 tbsp grated Parmesan
• Zest of 1 lemon + lemon wedges for serving
• 1 clove of garlic, grated
• 1 and 1/3 cups heavy cream
• 2 packages of 300g frozen artichokes, thawed
• 1/3 cup panko breadcrumbs
• 2 tbsp (30 g) butter, melted
• 1 tbsp flat-leaf parsley, chopped
• Special equipment: 4-liter oval casserole dish.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

curd cheese, Parmesan cheese, lemon, garlic, cream, Artichokes, panko breadcrumbs, butter, parsley

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Preparation:

Step 1
• Preheat oven to 200°C.
Step 2
• In a food processor, combine the cream cheese, lemon zest, garlic, 1/3 cup Parmesan, 1 teaspoon salt, and a pinch of ground black pepper until smooth. Add the heavy cream and process again.
Step 3
• Arrange the artichokes from one package around the perimeter of a 4-quart oval pan, stems facing inward. Arrange the remaining artichokes from the first package in the center. Spread half the cream cheese mixture on top, leaving the edges of the artichokes along the sides of the pan uncovered. Repeat with the remaining package of artichokes and cream cheese mixture.
Step 4
• In a small bowl, combine the panko, butter, and remaining 1 tablespoon Parmesan cheese. Sprinkle the breadcrumb mixture over the top of the casserole, being careful not to completely cover the exposed ends of the artichokes. Bake until the breadcrumbs are golden brown and the cheese sauce is bubbling around the edges, 25-30 minutes. Let rest for 10 minutes, sprinkle with parsley, and serve with lemon wedges.

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