3 (14-oz.) cans artichoke hearts, drained and chopped (not the marinated
ones)
2 garlic cloves, minced
2 tbsp. lemon juice
¾ cup mayonnaise
½ cup fine, dry breadcrumbs
1 cup freshly shredded Parmesan cheese
¼ cup freshly grated Parmesan cheese
Combine first 6 ingredients, stirring well. Spoon into a lightly greased 1-quart baking dish; sprinkle with grated Parmesan cheese. Bake at 350° for 30 minutes or until bubbly. Serve with crackers.
2 garlic cloves, minced
2 tbsp. lemon juice
¾ cup mayonnaise
½ cup fine, dry breadcrumbs
1 cup freshly shredded Parmesan cheese
¼ cup freshly grated Parmesan cheese
Combine first 6 ingredients, stirring well. Spoon into a lightly greased 1-quart baking dish; sprinkle with grated Parmesan cheese. Bake at 350° for 30 minutes or until bubbly. Serve with crackers.
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