Lemon Artichoke Bottoms Recipe
- 2 cans (14 ounces each) artichoke bottoms, drained
- 1/2 cup grated Parmesan cheese
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1. Cut 1/4 in. from bottom of artichokes to level if necessary. Place on a greased 15-in. x 10-in. x 1-in. baking pan. In a small bowl, combine the remaining ingredients. Spoon into artichokes. Bake at 375° for 18-22 minutes or until golden brown. Yield: about 16 appetizers.
1 each: 77 calories, 6g fat (1g saturated fat), 5mg cholesterol, 167mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein
Reviews for Lemon Artichoke Bottoms
"I was a little disappointed with these. I loved the idea but the filling needs a little work."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.