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Crispy Artichoke Hearts with Creamy Bagna Cauda
Crispy Artichoke Hearts with Creamy Bagna Cauda
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Prep Time:
1 hour
Total Time:
1 hour
Indulge in crispy, cheesy artichoke hearts dipped in rich, creamy Italian sauce for a standout holiday appetizer!
Ingredients:
  • 1/2 cup Progresso™ plain panko crispy bread crumbs
  • 1/4 cup shredded Parmesan cheese (1 oz)
  • 1 tablespoon butter, melted
  • 2 cans (14 oz each) Progresso™ artichoke hearts, drained, squeezed dry with paper towels
  • 1 egg, beaten
  • 1 1/2 cups heavy whipping cream
  • 8 cloves garlic
  • 2 tablespoons butter
  • 4 flat anchovy filets packed in olive oil, drained and finely chopped
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon grated lemon peel
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Preheat oven to 400°F and prepare a large cookie sheet by lining it with cooking parchment paper.
  • Combine bread crumbs, cheese, and 1 tablespoon of melted butter in a medium bowl, ready for use.
  • Combine artichokes and egg in a large bowl. Shake off any extra egg from artichoke hearts. Coat each artichoke heart in bread crumb mixture, pressing lightly to make it stick, and arrange them 1 inch apart on a baking sheet. Bake for 15 to 18 minutes until crispy and golden brown.
  • In a 2-quart saucepan, gently bring cream and garlic cloves to a light boil over medium-high heat. Lower the heat and simmer for 13 to 15 minutes, stirring often to avoid burning or spilling over, until the cream has thickened and reduced by half (approximately 1 cup). Take off the heat and let it cool slightly.
  • In a 2-quart saucepan over medium-low heat, melt 2 tablespoons butter. Add anchovies and pepper flakes, cook for 2 to 3 minutes until anchovies break apart. Let it cool for 5 minutes before proceeding.
  • Once the mixture has cooled down a bit, combine the cream and butter mixtures in a blender. Blend for 20 to 30 seconds until silky smooth.
  • In a 2-quart saucepan, gently heat the sauce until it just starts to simmer over medium-low heat, stirring constantly. Make sure not to let it boil. Transfer the sauce to a fondue pot or heatproof serving bowl to keep it warm over low heat. Bagna cauda sauce needs to be served warm to stay creamy. Add lemon peel, sprinkle with parsley, and serve with artichoke hearts. If the sauce separates, stir until smooth before serving.

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