24 oz. Artichoke Hearts (drained and quartered)
3 T Butter
3 T Flour
9 oz. Cream Cheese (at room temperature)
1 cup Milk
1/2 cup Water
1 cube Vegetable or Chicken bouillon
12-16 Small Green onions (or 8 large)
1 cup Shredded Parmesan Cheese
Arrange artichoke hearts in a greased, shallow casserole dish. Melt butter in saucepan at medium-low heat, blend in flour and cook, stirring until golden. Remove from heat and smoothly blend in cream cheese (soften cheese in the microwave if needed). Gradually add milk, water, and bouillon, heat to a boil on the stove. Remove from heat.
Finely chop green onions, including about 3 inches of the green tops. Blend into cheese sauce, then spoon mixture over artichoke hearts, covering their surface. Top with Parmesan cheese, and sprinkle with ground pepper as desired. Bake uncovered at 350 Fahrenheit for one hour or until golden-brown. Enjoy!