Parmesan Artichoke Bottoms

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                            FOOD FUNNY
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Here's some good news from Rosemary Zwick:

I'm on a new diet of coconuts and bananas. I haven't lost any weight yet, but I can really climb a tree now.

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                            TODAY'S RECIPE
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One of the secrets to preparing healthy meals on the run is to maintain
a well stocked pantry. Having a few canned items on hand, such as the
artichoke bottoms in this dish, will fuel your creativity even when time is short.

Parmesan Artichoke Bottoms

2 14-ounce (390 g) cans artichoke bottoms, rinsed, drained, and patted dry
1 1/2 cups (375 ml) grated Parmesan cheese
1/2 cup (125 ml) mayonnaise
2-4 cloves garlic, finely chopped
1 Tbs (15 ml) fresh lemon juice
1 tsp (5 ml) grated lemon peel
Salt and freshly ground pepper to taste
1/4 cup (60 ml) pine nuts (pignoli)

Place the artichoke bottoms round side down in a lightly greased baking
dish. Combine the remaining ingredients except the pine nuts in a small
bowl and stir to combine. Mound the Parmesan mixture on the artichoke
bottoms and sprinkle with the pine nuts. Bake in a preheated 350F (180C)
oven until heated through, about 5 minutes.
Serves 4 to 6.
Received on Mon Jan 11 00:04:47 2010