Heat oven to 350°F. Add white beans in sauce, lemon juice, rosemary and garlic to blender. Puree until smooth, about 1 minute. With motor running, slowly drizzle in olive oil until well combined. Stir in chopped artichokes and ¼ cup parmesan cheese.
Transfer dip to 8”x8” baking dish; sprinkle with remaining cheese and paprika. Bake, uncovered, until dip is warmed through and edges are slightly puffed and bubbling, about 30 minutes. Serve with toasted pita, crackers or fresh vegetables, like celery, carrots, broccoli and bell pepper strips.