4 ounces cream cheese, at room temperature and chopped
1/3 cup plus 1 tablespoon grated Parmesan
Zest of 1 lemon, plus lemon wedges for serving
1 clove garlic, grated
Kosher salt and freshly ground black pepper
1 1/3 cups heavy cream
Two 10-ounce boxes frozen artichokes, thawed
1/3 cup panko
2 tablespoons unsalted butter, melted
1 tablespoon fresh flat-leaf parsley, chopped