My aunt brought these to every spring gathering. Just 3 ingredients for a warm, bubbly appetizer that vanishes fast.

For picky eaters, you can chop the artichoke hearts into smaller pieces before mixing with the herbs so the texture is less noticeable; the cheese will hold everything together like little low-carb ‘nuggets.’ If your family likes a bit of a kick, add a pinch of crushed red pepper flakes to the dried herbs (this keeps you at three main ingredients while sneaking in a little heat). Swap the mozzarella for shredded provolone or a low-moisture mild cheddar if that’s what you have on hand—just avoid very soft, wet cheeses, which won’t crisp as nicely. To make them extra special for a party, sprinkle a little grated Parmesan over the top right before baking (this technically adds a fourth ingredient, but it gives a wonderful salty crunch). You can also bake them in mini muffin tins for bite-sized versions that kids can pop into their mouths. If you’re cooking ahead, assemble the artichokes and cheese in the pan, cover, and refrigerate for up to a day; bake just before guests arrive so they come out hot and bubbly when everyone walks in the door.