• Main Ingredient
  • Alcohol
  • Baking
  • Beef
  • Bread
  • Cheese
  • Chocolate
  • Dairy
  • Eggs
  • Fruit
  • Grains
  • Lamb
  • Legumes
  • Meat
  • Nuts
  • Pantry
  • Pasta
  • Pork
  • Poultry
  • Salad Greens
  • Sauce
  • Seafood
  • Tofu
  • Tomatoes
  • Vegetables
• Course
  • Appetizers
  • Beverages
  • Breakfast
  • Candy
  • Desserts
  • Jams and Jellies
  • Main
  • Panini
  • Pantry
  • Pet Treats
  • Pickled & Preserved
  • Sauces
  • Side Dishes
  • Snacks
  • Soup and Salad
  • Tips
• Cuisine
  • 4th of July
  • Asian
  • Barbecue
  • Canning and Preserving
  • Cuban
  • Danish
  • Easter
  • French
  • Frozen Treats
  • Grilling
  • In The Catalog
  • Italian
  • Latin American/Carribean
  • Mediterranean
  • Mexican
  • Mothers Day
  • North American
  • Pineapple
  • Spanish
  • St Patricks Day
  • Summer Picnic
  • UK/Irish
  • Waffles
• Chef
  • Yann Barraud
  • Michelle Bernstein
  • Sean Brock
  • David Burke
  • Robert Carter
  • Julia Child
  • Cook's Country and Christopher Kimball
  • Chad Colby
  • Christopher Covelli
  • Camas Davis
  • John D. Folse
  • Ben Ford
  • Michael Garaghty
  • Joe Gilbert
  • Paul Kahan
  • Shellie Kark
  • Hubert Keller
  • Heather Mitchell
  • CHEFS Mix
  • Diane Morgan
  • Cooking Club of America
  • Jacques Pepin
  • Barton Seaver
  • Curtis Stone
  • Michael Symon
  • Laurent Tourondel
  • Ming Tsai
  • Marc Vetri
  • Ro (Rosanne) Zinniger

• All Recipes Index
• Video Recipes Index

• Chef Profiles
  • Yann Barraud
  • Michelle Bernstein
  • Sean Brock
  • David Burke
  • Robert Carter
  • Julia Child
  • Cook's Country and Christopher Kimball
  • Chad Colby
  • Christopher Covelli
  • Camas Davis
  • John D. Folse
  • Ben Ford
  • Michael Garaghty
  • Joe Gilbert
  • Paul Kahan
  • Shellie Kark
  • Hubert Keller
  • Heather Mitchell
  • CHEFS Mix
  • Diane Morgan
  • Cooking Club of America
  • Jacques Pepin
  • Barton Seaver
  • Curtis Stone
  • Michael Symon
  • Laurent Tourondel
  • Ming Tsai
  • Marc Vetri
  • Ro (Rosanne) Zinniger

Ingredients

1 can	artichoke hearts
3/4 cup	mayonnaise
3/4 cup	fresh grated Parmesan Cheese
	salt and pepper to taste salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More

Cooking Instructions

Preheat the oven to 350 F, Drain and finely chop 1 can of artichoke hearts (or use a food processor). Mix with mayonnaise and freshly grated Parmesan cheese and season with salt and pepper.

Cook for 10 minutes or until browned.

Equipment List

• Your Email*
• Your Friend's Name*
• Your Friend's Email*
• Subject*
• Your Message*
  
  * Required Field