Name: Baked Parmesan Artichoke Hearts Recipe
Ingredients: Canned Artichoke Hearts (2 x 14-ounce cans): The star of the show. Be sure to get the kind packed in water or brine, not oil, as this gives you a cleaner slate for flavor. Drain them exceptionally well to ensure a creamy, not watery, final product.; Mayonnaise (1 cup): This provides the rich, creamy base and helps everything bind together. For a slightly lighter version, you can substitute half with full-fat Greek yogurt.; Grated Parmesan Cheese (1 cup, plus 2 tablespoons for topping): The soul of the recipe. Use freshly grated Parmesan from a block if possible. It melts more smoothly and has a far superior nutty, salty flavor compared to the pre-shredded kind.; Garlic (2-3 cloves, minced): Freshly minced garlic is essential for that pungent, aromatic kick that cuts through the richness of the cheese and mayonnaise. Adjust the amount based on your love for garlic.; Shredded Mozzarella Cheese (1/2 cup): While Parmesan brings the flavor, mozzarella brings the glorious, gooey cheese pull. It adds another layer of texture and mild, milky flavor.; Green Onions (2, finely chopped): These add a subtle, fresh, and slightly sharp oniony bite that brightens up the entire dish.; Lemon Juice (1 teaspoon): A secret weapon. The small amount of acidity from fresh lemon juice cuts through the richness and enhances all the other flavors, making the dish feel less heavy.; Black Pepper (1/2 teaspoon, freshly cracked): Freshly cracked black pepper provides a hint of warmth and spice that complements the Parmesan perfectly.; Paprika (1/4 teaspoon, for garnish): A sprinkle of paprika on top before baking not only adds a beautiful touch of color but also a very subtle, sweet smokiness.

Ingredients

Canned Artichoke Hearts (2 x 14-ounce cans): The star of the show. Be sure to get the kind packed in water or brine, not oil, as this gives you a cleaner slate for flavor. Drain them exceptionally well to ensure a creamy, not watery, final product.
Mayonnaise (1 cup): This provides the rich, creamy base and helps everything bind together. For a slightly lighter version, you can substitute half with full-fat Greek yogurt.
Grated Parmesan Cheese (1 cup, plus 2 tablespoons for topping): The soul of the recipe. Use freshly grated Parmesan from a block if possible. It melts more smoothly and has a far superior nutty, salty flavor compared to the pre-shredded kind.
Garlic (2-3 cloves, minced): Freshly minced garlic is essential for that pungent, aromatic kick that cuts through the richness of the cheese and mayonnaise. Adjust the amount based on your love for garlic.
Shredded Mozzarella Cheese (1/2 cup): While Parmesan brings the flavor, mozzarella brings the glorious, gooey cheese pull. It adds another layer of texture and mild, milky flavor.
Green Onions (2, finely chopped): These add a subtle, fresh, and slightly sharp oniony bite that brightens up the entire dish.
Lemon Juice (1 teaspoon): A secret weapon. The small amount of acidity from fresh lemon juice cuts through the richness and enhances all the other flavors, making the dish feel less heavy.
Black Pepper (1/2 teaspoon, freshly cracked): Freshly cracked black pepper provides a hint of warmth and spice that complements the Parmesan perfectly.
Paprika (1/4 teaspoon, for garnish): A sprinkle of paprika on top before baking not only adds a beautiful touch of color but also a very subtle, sweet smokiness.

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Instructions

Preparation is Key: Begin by preheating your oven to 375°F (190°C). This is a crucial first step, as a properly preheated oven ensures that the artichoke hearts start cooking immediately and evenly, leading to that coveted golden-brown finish. Lightly grease a 1-quart baking dish or a 9-inch pie plate with butter or non-stick spray. This will prevent the cheesy goodness from sticking, making serving and cleanup a breeze.
Drain and Chop the Artichokes: This step is arguably the most important for achieving the perfect texture. Open the cans of artichoke hearts and pour them into a colander. Press down on them gently with the back of a spoon or your hands to squeeze out as much excess water as possible. Moisture is the enemy of a creamy bake! Once thoroughly drained, transfer the artichoke hearts to a cutting board and give them a rough chop. You’re looking for bite-sized pieces, not a fine mince, so there are still recognizable chunks of artichoke in every bite.
Create the Creamy Base: In a medium-sized mixing bowl, combine the mayonnaise, one cup of the grated Parmesan cheese, the minced garlic, the shredded mozzarella, the finely chopped green onions, the teaspoon of fresh lemon juice, and the freshly cracked black pepper.
Mix It All Together: Stir the ingredients in the bowl until they are thoroughly combined. You’re aiming for a thick, creamy, and uniform mixture where all the elements are evenly distributed. This ensures that every single scoop will have the perfect balance of cheese, garlic, and creaminess.
Incorporate the Artichokes: Gently fold the chopped artichoke hearts into the cheese mixture. Use a spatula to fold rather than stir vigorously. This helps to keep the artichoke pieces intact and prevents them from turning into mush. Continue folding until every piece of artichoke is generously coated in the delicious Parmesan-mayonnaise mixture.
Assemble for Baking: Carefully spoon the entire mixture into your prepared baking dish. Use the back of the spoon or a spatula to spread it into an even layer, ensuring it reaches all the corners of the dish. This evenness is vital for consistent cooking, so no part is left underdone or overcooked.
Final Touches and Baking: Sprinkle the remaining two tablespoons of grated Parmesan cheese and the quarter teaspoon of paprika evenly over the top of the mixture. The extra Parmesan will create a wonderfully crisp and salty crust, while the paprika will add a beautiful, warm color.
Bake to Golden Perfection: Place the baking dish in the center rack of your preheated oven. Bake for 20-25 minutes. You’ll know it’s ready when the edges are bubbling vigorously and the top is a beautiful golden brown. If you prefer an even crispier top, you can switch the oven to the broiler setting for the last 1-2 minutes of cooking. Be extremely careful and watch it constantly, as the top can go from golden to burnt in a matter of seconds under the broiler.
Rest and Serve: Once baked to perfection, carefully remove the dish from the oven. Let it rest on a wire rack for at least 5-10 minutes before serving. This is an important step! It allows the molten cheese to set up slightly, making it easier to scoop and preventing it from being scorching hot. Serve warm with your favorite accompaniments.

Nutrition

Serving Size: one normal portion
Calories: 320