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Categories:
hearts shallot sour cream mayonnaise lemon zest lemon juice garlic Parmesan cheese salt freshly ground black pepper
Viewed: 17 - Published at: 8 years agoIngredients
- 2 cans (14 Oz. Size) Artichoke Hearts, Packed In Water
- 1 whole Shallot, Chopped Fine
- 1/2 cups Sour Cream
- 1/2 cups Mayonnaise
- 1 teaspoon Lemon Zest
- 1 Tablespoon Lemon Juice, Freshly Squeezed
- 2 cloves Garlic, Minced
- 1 cup Parmesan Cheese, Freshly Grated
- 1 pinch Coarse Salt
- 1/2 teaspoons Freshly Ground Black Pepper
Method
- Preheat oven to 400 degrees F, and butter a small shallow baking dish.
- Drain the artichokes and gently squeeze to release excess water.
- Coarsely chop and set aside.
- Finely chop the shallot and set aside.
- Combine the sour cream, mayonnaise, lemon zest and juice, minced garlic, and parmesan cheese.
- Mix well and then add the salt, shallot and artichoke hearts.
- Mix gently until combined and add black pepper.
- Transfer mixture to prepared baking dish.
- Smooth top and bake for 25 30 minutes until top is lightly browned and bubbling.
- This can be prepared ahead and refrigerated until needed.
- If you do this, just set out on counter 1 hour, then bake as instructed.
- And then manja, manja!
