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Categories:Viewed: 37 - Published at: a year ago
Ingredients
- 2 (14-ounce) cans artichoke hearts, drained
- 1 cup Hellmanns or Best Foods Real Mayonnaise
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 3 medium garlic cloves, minced
- Dash of Tabasco red pepper sauce
- Cheese grater
Method
- Preheat the oven to 350F.
- Chop the artichokes and mix with remaining ingredients.
- Bake in quiche dish or an ovenproof dish until thoroughly heated and bubbly, about 30 to 45 minutes.
- I prefer to mix this together and let it sit overnight.
- Bake before serving.
- Serve with water crackers.
- Variations: Lynne Borkowski, a friend from working together at Caviar to Cabernet, cooks, drains and crumbles 16-ounces of bacon and sprinkles this on top before baking.
- It makes a hearty appetizer and the bacon adds great flavor.
- For a Southwest flair, I have also made the basic recipe and added a 7-ounce can of chopped green chiles.
- Cooked, chopped shrimp (about 1 cup) added to the basic recipe adds a seafood twist!
