The neighbor next door shared this trick for spring parties. Only 4 ingredients for a creamy, savory snack that tastes better than takeout.

My neighbor next door actually showed me this trick last spring when we were both scrambling to bring something to a backyard party after work. These low carb 4-ingredient artichoke cheese bakes look fancy, but they’re basically a shortcut version of restaurant-style cheesy artichokes—just roasted artichoke halves smothered in a creamy, savory cheese topping and baked until bubbly and golden. They’re perfect when you want something that feels a little special but doesn’t require a ton of time, ingredients, or dishes, and they fit right into a lower-carb spread for parties, game nights, or a simple snacky dinner.

Serve these artichoke cheese bakes straight from the foil-lined tray while they’re still hot and melty. They’re great with a crisp green salad, sliced cucumbers, and cherry tomatoes to balance the richness, or alongside grilled chicken or steak for an easy low-carb dinner. For parties, set them out with toothpicks or small forks and a bowl of marinara or ranch for dipping. A chilled white wine, sparkling water with lemon, or light beer pairs really well with the creamy, savory flavors.

Servings: 4

2 (14-ounce) cans artichoke hearts, drained well and halved

Preheat your oven to 400°F (200°C). Line a rimmed baking sheet or shallow tray with aluminum foil for easy cleanup.

Drain the canned artichoke hearts very well, then pat them dry with paper towels so they roast instead of steaming. Slice any whole hearts in half lengthwise so you have flat sides to rest on the tray.

Arrange the artichoke halves cut-side up on the foil-lined tray in a single layer, snug but not overlapping.

In a medium bowl, stir together the shredded mozzarella, grated Parmesan, and sour cream until you have a thick, creamy mixture.

Spoon the cheese mixture evenly onto the top of each artichoke half, spreading it gently so most of the cut surface is covered. It’s okay if some spills down the sides; that will get extra crispy.

Place the tray on the middle rack and bake for 12–15 minutes, until the cheese is melted and starting to bubble.

Turn the oven to broil on high for 1–3 minutes, watching closely, until the tops are golden brown and lightly blistered.

Remove from the oven and let the artichoke cheese bakes sit for 5 minutes to firm up slightly before serving. Transfer to a platter or serve right from the foil-lined tray while warm and bubbly.

For a little color and herb flavor like you’d see in a restaurant appetizer, you can sprinkle dried Italian seasoning or a pinch of dried parsley over the tops before baking without really adding to your shopping list. Swap the mozzarella for provolone or Monterey Jack if that’s what you keep on hand, or use a smoked mozzarella for more depth. If you prefer fresh artichokes, you can steam or microwave them until just tender, halve them, scoop out the fuzzy choke, and then proceed with the same cheese topping and bake time. To make these ahead for a party, assemble the artichokes on the foil-lined tray up to a day in advance, cover, refrigerate, and then bake right before guests arrive. Leftovers reheat well in the oven or air fryer at 350°F until hot and re-melted.