Stuffed artichokes are a popular dish in many regions when fresh artichoke fill in the spaces between the petals various fillings and steamed or stewed. But if you don’t so much time to prepare them, or are available only frozen artichokes, you can make a casserole, which it will turn out just as tasty, only in the form of a casserole. Lay out casserole-shaped artichokes, coat with cream cheese mixture and sprinkle with shtrezel of breadcrumbs, parmesan and butter. After baking, you will get a tender casserole from artichokes in a creamy sauce topped with delicious crispy корочкой. 
Time: 45 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 120 gr. cream cheese cream at room temperature, chopped
- 1/3 Art. + 1 tbsp. l grated parmesan
- Zest of 1 lemon + lemon slices for serving
- 1 clove garlic, grated
- 1 and 1/3 Art. fat cream
- 2 packs of 300 gr. frozen artichokes, thaw
- 1/3 Art. panko breadcrumbs
- 2 tbsp. l (30 gr.) Melted butter
- 1 tbsp. l parsley with flat leaves chopped
- Special equipment: oval casserole 4 liter
Recipes with similar ingredients: cottage cheese, parmesan, lemon, garlic, cream, artichokes, panko breadcrumbs, butter creamy, parsley
Recipe preparation:
- Preheat the oven to 200 ° C.
- In a food processor, mix cream cheese, lemon zest, garlic, 1/3 tbsp. Parmesan, 1 tsp salt and a little ground black pepper to a homogeneous consistency. Add fat cream and again mix.
- Lay out artichokes from 1 package around the perimeter of a 4 liter oval in shape so that the stems are directed inward. In the center unpack the remaining artichokes from the first package. Lay on top half the cream cheese mixture so that the edges of the artichokes along the walls of the mold were not covered. Repeat the same with the remaining a pack of artichokes and a cream cheese mixture.
- In a small bowl, mix panko, butter and remaining 1 tbsp. l Parmesan Sprinkle with breadcrumbs mixture top of the casserole without covering the fully open tips artichokes. Bake until the breadcrumbs become golden brown, and the cheese sauce does not begin to bubble around the edges, 25-30 minutes. Let stand for 10 minutes, sprinkle with parsley and serve with lemon wedges.
