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| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 2 cans (14 Oz. Size) Artichoke Hearts, Packed In Water
- 1 whole Shallot, Chopped Fine
- ½ cups Sour Cream
- ½ 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
- ½ teaspoons Freshly Ground Black Pepper
Preparation Instructions
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!
