Cœurs d’artichauts gratinés faciles, crémeux et au fromage

Ingrédients

• 14 ounces marinated artichoke hearts (drained well and halved or quartered (I prefer artichokes in brine, not oil))
• 1/3 cup cream cheese ((full fat))
• 3 tablespoons mayonnaise ((not 'light'))
• 1 clove garlic ((crushed))
• 1/2 teaspoon fresh thyme ((optional - especially as some marinated artichokes include herbs))
• 1/4 teaspoon black pepper (or to taste)
• 1/4 cup grated parmesan cheese ((substitute with another cheese if you like e.g. pecorino, strong cheddar))
• 1/4 cup panko breadcrumbs
• 2 teaspoons olive oil (for drizzling)

Préparation

1. 1

   Preheat oven and drain and chop artichokes: Preheat the oven to 390F/200C (in a fan oven/convection oven), or 430F/220C in a regular oven. Also drain the artichokes and chop them into halves or quarters.

2. 2

   Prepare creamy mixture: In a medium sized bowl, mix together the cream cheese, mayonnaise, parmesan, garlic, thyme (if including) and pepper until smooth.

3. 3

   Stir in artichokes: Fold the artichokes into the creamy mixture.

4. 4

   Arrange mixture in dish: Scrape the artichoke mixture into a roughly 6 x 6 inch round casserole or baking dish or equivalent (see notes section for more info on dish size).

5. 5

   Add crumbs and bake: Sprinkle the top with the panko breadcrumbs. Drizzle with a small amount of olive oil, then bake for 25 minutes or until golden and bubbling.

6. 6

   Serve immediately smeared onto toast or as a side with meat or fish.