Cheesy Artichoke Rice Bake

1: Preheat the oven to 400F.

2: Place frozen artichoke hearts and water in a large microwave-safe bowl, cover, and microwave for about 2 minutes until thawed and mostly warmed.

3: Remove the artichokes, place them in a dish towel, and squeeze out most of the moisture.

4: Coarsely chop the artichokes on a cutting board.

5: While rice is cooking, heat whole milk in a small saucepan over medium heat until it starts to simmer (3-4 minutes).

6: Remove from heat, add 1 1/2 cups of shredded cheese, 1/2 teaspoon kosher salt, and black pepper, and stir until the cheese is fully melted.

7: Once the rice is ready, transfer it to a large bowl.

8: Add the chopped artichokes, cheese sauce, parsley, scallions, and remaining 1/2 teaspoon kosher salt to the rice and stir to combine.

9: Transfer the mixture to an 8x8-inch baking dish and sprinkle with the remaining 1/2 cup cheese.

10: Bake until the cheese is golden-brown and bubbling on top, about 20 minutes.