I dunno which magazine this came from, but they apparently adapted it from The Cooking Club Cookbook anyway. It's fairly low-fat, and really yummy. We usually halve it, but that's just because there's not very many of us. But it re-heats really well.
2 14 oz cans artichoke hearts, drained and chopped
2/3 c grated Parmesan cheese
3/4 c fat free or "lite" mayonnaise
1 T fresh lemon juice
1 t garlic salt
1/2 t ground black pepper
Pita bread or crackers for serving
In a large bowl, combine the chopped artichoke hearts, Parmesan cheese, mayo, lemon juice, garlic salt, and pepper. Spoon the mixture into a baking dish suitable for serving.
Bake at 375 degrees for about 20 minutes or until the top is golden brown. Serve warm with bread or crackers.
Makes 8 servings.
1 comment:
I've been playing around with an artichoke for a couple of years now. For fun, I never make it exactly the same twice. It is pretty much the same as what Kiersten posted, but I also add a block of cream cheese (let it sit out on the counter for about an hour to make mixing it easier) and dill.
For some fun variations I'll use different types of cheeses such as Asiago or Romano. I've been wanting to try Mizithra, but haven't gotten around to it yet. If I want it gooey I'll add mozzerella in addition to the parmesan or its substitute. Then to kick it up a little bit I'll add a type of Tobasco Sauce to it. My favorite is about a tsp of Chipotle, but Laura's favorite is about 2 tsp of green pepper.
Post a Comment