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Stuffed Artichoke Casserole
Ingredients
  • 4 ounces cream cheese, at room temperature and chopped
  • ⅓ 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 ⅓ cups heavy cream
  • Two 10-ounce boxes frozen artichokes, thawed
  • ⅓ cup panko
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon fresh flat-leaf parsley, chopped
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