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
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