Lemon-Parmesan Artichoke Bottoms

By Tamipri

Ingredients

• You can make this earlier in the day, then simply bake for 20 minutes before serving.
• 2 (14 oz.) cans artichoke bottoms, rinsed, drained, patted dry
• 1 1/2 c. grated Parmesan cheese
• 1/2 c. mayonnaise
• 3 large garlic cloves, minced
• 2 tsp. gresh lemon juice
• 1 tsp. grated lemon peel
• 1/4 c. pine nuts
• opt. chopped fresh parsley

Preparation

Step 1

Lightly grease 8" square baking dish. Place artichoke bottoms, rounded sides down, in prepared dish. Combine Parmesan, mayo, garlic, lemon juice, and lemon peel in medium bowl; season to taste with salt and pepper. Mound mayonnaise in artichokes. Sprinkle with pine nuts. (Can be prepared 6 hours ahead. Cover and refrigerate.)

Preheat oven to 375 degrees. Bake artichokes until heated through, about 20 minutes. Garnish with parsley, if desired, and serve.