Artichoke Suprise Recipe

Preheat

Preheat the oven to 375°F (190°C). Lightly butter or spray a shallow baking dish (about 8x8 inch or similar) or use small oven-proof ramekins.

Prepare artichokes

Drain the artichoke hearts well and pat dry with paper towels. If large, quarter them so pieces are bite-sized.

In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until smooth and homogenous.

Add the drained artichoke hearts, 3/4 cup grated Parmesan, 1/2 cup shredded mozzarella, and the minced garlic (3 cloves). Toss gently to distribute the cheese and garlic evenly through the artichokes.

Add the lemon juice, chopped parsley, salt, and black pepper. Taste and adjust seasoning — add a little more lemon or salt if desired.

Transfer the mixture into the prepared baking dish or divide among ramekins, smoothing the top with a spatula.

In a small saucepan or microwave-safe bowl, melt the 3 tablespoons of butter. Add the additional 1 minced garlic clove and let it warm in the butter for 30–60 seconds to infuse, then remove from heat.

Stir the 2 tablespoons grated Parmesan into the melted garlic butter. If using, mix in 2 tablespoons of breadcrumbs for a crisper topping.

Brush or spoon the garlic butter mixture evenly over the top of the artichoke filling. This will create a golden, savory crust during baking.

Place the baking dish or ramekins in the preheated oven. Bake uncovered for 18–25 minutes, until the filling is bubbly and the top is golden. If using a broiler, broil for the final 1–2 minutes to brown the top — watch carefully to avoid burning.

Remove from oven and let rest for 5 minutes. Sprinkle with the remaining chopped parsley for color and an extra squeeze of lemon if desired.

Serve warm with toasted baguette slices, crostini, or crackers. Spoon generous amounts onto toasts and enjoy immediately.

Leftovers: cool completely, cover, and refrigerate up to 3 days. Reheat in a 350°F (175°C) oven until warmed through, about 10–12 minutes.