Ingredients
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2
-
1
-
1
-
1/4
-
1/4
-
-
-
-
-
-
-
-
-
-
Directions
Baked Artichoke Appetizer, This is a yummy favourite of mine to serve as part of pre-dinner munchies, or as a snack to a group of friends (it also doubles well) I found it many years ago in Out of This World CookBook II Credit for the recipe goes to Virginia Prentice , I was so excited about this appetizer, but all I tasted was the mayo I would like to try this again, but instead of the mayo, I think I am going to try sour cream , I love artichokes and have used this as a base recipe several times with the following personal preference tweeks : definitely use Hellman’s, not the sweeter salad dressing type of mayo; as suggested by another reviewer I squeezed the ‘chokes so they were as dry as possible; I minced a tiny bit of real garlic from my press (easy!); I added a little lemon zest to offset the richness (about 1/2 to 1 tsp); I cut the mayo to 3/4 cup cause otherwise I thought it’d be too rich for me, plus I wanted the artichokeyness to come through; I omitted the Worchester sauce but added a can of mild diced green chiles You can make this in advance and even after baked, it keeps for a very long time I have even used the leftover on home-made pizza and it was fantastic Thanks for posting it!
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Steps
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1
Done
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Preheat Oven to 350f Degrees. |
|
2
Done
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Spray a 4-Cup Casserole Dish With Pam, or Lightly Grease It; Set Aside. |
|
3
Done
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Chop Drained Artichokes and Place in a Mixing Bowl. |
|
4
Done
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Add All Other Ingredients and Combine; Put Mixture Into Casserole Dish. |
|
5
Done
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Bake in Preheated Oven Until Hot and Bubbly, About 20 Minutes. |
|
6
Done
|
Serve With Crackers, Melba Toast, or Your Favourite Dippers. |
