Lemon Pinenut Stuffed Artichoke Hearts

I brought these tasty bites alongside the Cucumber Feta Dill Rollups for dinner at our friends' house and they both were perfect appetizers to enjoy together!

 Lemon Pinenut Stuffed Artichoke Hearts

2 cans drained and dried artichoke bottoms

1 1/4 cup freshly grated Parmesan cheese

1/3 cup mayonnaise

3 cloves garlic, minced

zest of 1 large lemon

1/2 large lemon, juiced

1/4 cup pinenuts

2 tablespoons chopped fresh parsley,

salt and pepper to taste

• Preheat oven to 375°F
• Coast 9 x 13" baking dish with cooking spray
• Place artichoke bottoms in baking dish
• Combine all other ingredients in a bowl and mix.
• Mound mixture into artichoke bottoms.
• Bake 20-24 minuyrd until lightly brown and bubbling
• Garnish with additional parsley if desired