Ingredients6 oz (170 mL) 1 jar marinated artichokes
1 tbsp (15 mL) butter
3 cloves garlic, minced
1 small onion, finely chopped
1 cup (250 mL) 35 % cream
8 oz (250 g) Canadian Cream cheese, cubed
1/2 cup (125 mL) grated Canadian Parmesan cheese
1 tbsp (15 mL) chopped fresh basil
Sliced baguette, toasts or
crackers
Preparation
Drain artichokes, reserving 2 tbsp (30 mL) marinade. Finely chop artichokes; set aside.
In a saucepan, melt butter over medium heat; sauté garlic and onion, stirring, for about 5 min or until golden. Add cream and bring to boil; reduce heat and simmer for 5 min or until slightly reduced. Stir in Cream cheese until melted. Stir in artichokes and reserved marinade. (Can be cooled, covered and refrigerated for up to 2 days).
Preheat oven to 400 °F (200 °C). Stir 1/3 cup (80 mL) of the Parmesan and basil into artichoke mixture; transfer to shallow 4-cup (1 L) oven-proof serving dish and sprinkle with remaining Parmesan.
Bake for about 20 min or until hot and bubbling. Serve with sliced baguette, toasts or crackers.
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