Simple, yet delicious.
|17 ozs.||Artichoke Hearts, whole, 2 14-oz. cans drained|
|1 cup||Parmesan Cheese, grated|
Preheat oven to 350 degrees. Grease a 9 by 13-inch glass baking dish with butter.
Cut the drained Artichoke Hearts in half lengthwise through the core. Arrange cut side up in the baking dish.
Thoroughly mix the Mayonnaise and grated Parmesan Cheese. Place a dollop atop each Artichoke half.
Bake about 15 minutes until they are bubbly or cheese mixture turns slightly brown. If they are bubbly before the cheese mixture browns, then broil just a little until the cheese mixture lightly browns.
Serve from the baking dish to keep warm.
The cheese mixture can be prepared in advance, refrigerated, then brought to room temperature before adding to the artichoke hearts.
Source: Lynn Kinshella, my friend from my University of Missouri days.
Nutrition Facts per Serving:
18g Fat (81.4% calories from fat)
2g Dietary Fiber
Exchanges per Serving:
1/2 Lean Meat
1 1/2 Fat.
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