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Easy Baked Artichoke Hearts (Creamy & Cheesy)
By Helen Schofield · scrummylane.com
35 min4 (3–4 as a small appetizer with toast)
A warm, creamy artichoke dip baked until golden and bubbling, served on toast or as a side.
| prepPreheat oven to 390°F / 200°C (fan/convection) or 430°F / 220°C (regular oven) | ||||
| prepDrain artichokes well; halve or quarter them | ||||
| 100 g cream cheese (full fat) | Mix cream cheese, mayo, parmesan, garlic, thyme & pepper until smooth | Fold in artichokes | Scrape into 6×6 inch casserole dish | Top with panko, drizzle oil, bake 390°F / 200°C, 25 min until golden |
| 3 tablespoons mayonnaise (not 'light') | ||||
| 25 g grated parmesan cheese | ||||
| 1 clove garlic, crushed | ||||
| 1/2 teaspoon fresh thyme (optional) | ||||
| 1/4 teaspoon black pepper | ||||
| 400 g marinated artichoke hearts, drained, halved or quartered | ||||
| 30 g panko breadcrumbs | ||||
| 2 teaspoons olive oil | ||||
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