Stuffed Artichoke Casserole
Ingredients
- 4 ounces cream cheese, at room temperature and chopped
- 1/3 cup plus 1 tablespoon grated Parmesan
- Zest of 1 lemon, plus lemon wedges for serving
- 1 clove garlic, grated
- Kosher salt and freshly ground black pepper
- 1 1/3 cups heavy cream
- Two 10-ounce boxes frozen artichokes, thawed
- 1/3 cup panko
- 2 tablespoons unsalted butter, melted
- 1 tablespoon fresh flat-leaf parsley, chopped
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