Artichoke Leek Casserole

Preheat oven to 425ºF.

Unthaw artichoke hearts and squeeze off excess moisture when thawed. Chop roughly. Set aside.

Slice celery stalks thinly. Set aside. Halve leeks and slice into half moon shapes. Set aside.

In a large nonstick skillet, heat olive oil and when shimmering, pour in leeks and celery. Stir occasionally until softened, about 8 minutes. Fold in artichoke hearts. Pour in white wine and chicken broth, allowing to cook until nearly evaporated. Fold in chunks of cream cheese until it is all incorporated and cook until melted and incorporated into the mixture. Once melted, remove from heat and stir in lemon juice.

In a 9-inch pie pan, pour artichoke mixture. Fold garlic into mashed potatoes, and dollop mashed potatoes over the top. Or for a decorative top, pipe onto top of mixture with a pastry bag and a large icing decorating tip.

Bake in oven for 35 minutes. Serve warm. Devour.