| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetable | 4 | Servings | |
INGREDIENTS
| 1 | 15-oz artichoke hearts | |
| 4 | T | Butter or margarine |
| 2/3 | c | Mayonnaise |
| 2 | T | Lemon juice |
| 1/2 | t | Celery salt |
| 1/4 | c | Slivered almonds |
| 1/4 | c | Parmesan cheese |
INSTRUCTIONS
Place drained and quartered artichoke hearts in a shallow baking dish. Set aside. In saucepan combine melted butter, mayonnaise, lemon juice and salt. Whip until smooth and cook over low heat, stirring constantly until heated through. Do not let mixture boil. Pour over artichokes. Sprinkle almonds over top, then cheese. Bake at 425 degrees about 10 minutes or until golden brown and bubbly on top. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 384
Calories From Fat: 270
Total Fat: 30.9g
Cholesterol: 17.4mg
Sodium: 755.9mg
Potassium: 435mg
Carbohydrates: 23.9g
Fiber: 6.3g
Sugar: 3.2g
Protein: 8.1g