Artichoke Bake

Sometimes the best recipes are the ones you can pull together from what’s already in the pantry.

Two cans of artichoke hearts get torn into pieces, mixed with Parmesan, mayonnaise, a dash of hot sauce, and a hit of garlic salt. That’s it. Into the oven at 350 until everything bubbles and the cheese turns crusty on top.

Scoop it onto crackers, spread it on crusty bread, or just eat it straight from the dish with a spoon. Nobody’s judging.

Kitchen Tips

• Tear the artichoke hearts by hand rather than chopping. Rough, uneven pieces create better texture
• Use freshly grated Parmesan for the best melt and flavor
• Add more hot sauce if you like heat. This recipe is forgiving