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.
