Artichoke Bake
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
Parmesan cheese
|
|
| 1 | cup |
mayonnaise
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | dash |
garlic salt
|
*
|
| 2 | cans |
artichokes
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
Parmesan cheese
|
|
| 237 | ml |
mayonnaise
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | dash |
garlic salt
|
*
|
| 2 | cans |
artichokes
|
*
|
Directions
Tear artichoke hearts into small bits. Mix remaining ingredients. Bake 350℉ (180℃) until bubbly.
