Make this restaurant favourite right at home whenever you need a go-to appetizer.
Drain artichokes, reserving 2 tbsp (30 ml) marinade.
Finely chop artichokes; set aside.
In a saucepan, melt butter over medium heat; cook garlic and onion, stirring, for about 5 min or until golden. Add cream and bring to boil; reduce heat and simmer for 5 min or until slightly reduced. Stir in cream cheese until melted. Stir in artichokes and reserved marinade. (Can be cooled, covered and refrigerated for up to 2 days).
Preheat oven to 400°F (200°C).
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 and sprinkle with remaining Parmesan.
Bake for about 20 min or until hot and bubbling.
Serve with sliced baguette, toasts or crackers.