Crispy Artichoke Hearts with Creamy Bagna Cauda Recipe

Name: Crispy Artichoke Hearts with Creamy Bagna Cauda Recipe
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

www.bettycrocker.com

Dip crispy, cheesy artichoke hearts in a rich, creamy classic Italian sauce for a holiday starter that’s out of this world!

View full recipe on www.bettycrocker.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.

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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