Easy Baked Artichoke Hearts (Creamy & Cheesy)

A quick, impressive appetizer or side, these creamy baked artichoke hearts come together in minutes. Think of them as a mix between a cheesy gratin, a warm creamy dip, and an elegant vegetable dish. Perfect for holidays or for adding something a little different to a simple weeknight meal, and it's so easy to prep ahead and double (or even triple) the recipe.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Preheat 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. 2Prepare creamy mixture: In a medium sized bowl, mix together the cream cheese, mayonnaise, parmesan, garlic, thyme (if including) and pepper until smooth.
3. 3Stir in artichokes: Fold the artichokes into the creamy mixture.
4. 4Arrange 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. 5Add 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. 6Serve immediately smeared onto toast or as a side with meat or fish.