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Ingredients

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• 2 cups cooked, drained and chopped artichoke hearts (will start as 3 cups from a 12-ounce frozen bag, prep directions below)
• 1 medium (about 6 ounces) Yukon gold potato, peeled and diced very small (1/4 to 1/2-inch pieces)
• 1/4 cup heavy cream, plus up to 2 tablespoons more to taste
• 1 small clove garlic, minced
• Kosher salt and freshly ground black pepper
• Few gratings of lemon zest
• Juice of half a lemon
• 1 cup (2 1/2 ounces) finely grated aged Asiago cheese, though Parmesan or Pecorino should work well here too
• 6 slices hearty bread, your favorite kind (see Note up top for mine)
• Parsley to garnish