2 14-ounce cans artichoke bottoms
1 ½ cups Parmesan cheese
½ cup mayonnaise
3 large cloves garlic, minced
2 teaspoons lemon juice
1 teaspoon lemon zest
¼ cup pine nuts
Preheat oven to 375°F.
Rinse and drain the artichokes bottoms, then pat dry.
In a medium bowl, mix together the Parmesan cheese, mayonnaise, garlic, lemon juice, and lemon zest. Mound cheese mixture in the artichoke bottoms, then sprinkle with pine nuts and arrange in a baking dish or on a baking sheet.
Bake for 20 minutes. Demolish.
