Thursday, December 27, 2007

Artichoke Bake

1 (14 ounce) can artichoke hearts
1/2 cup mayonnaise
4 ounces cream cheese, softened
1/2 teaspoon seasoning salt
1/4 cup grated parmesan cheese
chopped parsley

Thoroughly drain artichokes and pat dry on a paper towel.
Cut each into quarters.
Arrange artichokes in an 8-inch round baking dish.
Combine cream cheese, mayo and seasoning salt; Spread over artichokes.
Sprinkle with parmesan and parsley Bake at 325 for 15 to 18 minutes until edges are brown.
Sprinkle with chopped parsley.

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