Method

1. Preheat oven to 400 degrees F (200 degrees C).
2. Drain artichokes, reserving 2 Tbsp (30 mL) marinade. Finely chop artichokes; set aside.
3. In a medium sauce pot, melt butter over medium heat; saute garlic and onion, stirring for about 5 minutes or until golden.
4. Add cream and bring to boil; reduce heat and simmer for 5 min or until slightly reduced.
5. Stir in cream cheese until melted.
6. Stir in artichokes and reserved marinade.
7. Remove mixture from heat and stir 1/3 cup (75 mL) of the Parmesan and basil into artichoke mixture; transfer to shallow 4-cup (1 L) oven-proof serving dish. (Can be cooled, covered and refrigerated for up to 2 days).
8. Sprinkle with remaining Parmesan. Bake for about 20 minutes or until hot and bubbling.
9. Serve with sliced baguette, toasts or crackers.