Crispy Artichoke Hearts with Creamy Bagna Cauda Recipe - BettyCrocker.com

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