Roasted Artichokes In A Champagne Cream Sauce

Step 1: Lemon ... First, zest 1/2 of the lemon; you need about 1 teaspoon; then, cut the lemon in half. Juice 1/2 of the lemon; and, slice the other half as a garnish.

Step 2: Artichokes ... After the artichokes have thawed, and come to room temperature; add to a bowl with a light drizzle of olive oil, salt, and pepper. Toss to combine; then, transfer to a baking sheet, lined with parchment of foil (for easy clean up). Cook in a 450 degree oven for 10-15 minutes until lightly golden brown. Remove, cool, and chop.

Step 3: Sauce ... Add the cream, butter, champagne, shallot, a pinch of both salt and pepper to a small pot; and, bring to a light boil. Then, reduce to a medium simmer for 10-15 minutes until the sauce reduces by about half. Season with salt and pepper as needed.

Step 4: Once the sauce has reduced; add the lemon zest, lemon juice, scallions, chopped artichokes, parmesan cheese; and mix to combine. Again, season with salt and pepper, only if needed.

Step 5: Bread ... Cut the baguette in thin slices on an angle; brush lightly with olive oil; then, broil until golden brown on both sides. When, they come out; rub them with the cut side of the garlic clove. Just a bit on 1 side. This can easily be done in advance; however, they only take a few minutes to make.

Step 6: Serve and ENJOY! ... Spoon the 'cheesy creamy artichoke sauce' on the toasted baguettes. This is a great spread/or dip to keep in a small crock pot or bowl too; and serve with the bread on the side. You can even serve this with bread cubes as a dip too. Decadent and delicious!