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Margerum Wine Company

Lemon-Parmesan Artichoke Rounds

Lemon-Parmesan Artichoke Rounds
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Imperial (US)
  • 2 14-ounce cans artichoke bottoms, rinsed, drained, patted dry
  • 1 1⁄2 cups grated Parmesan cheese
  • 1⁄2 cup regular or reduced-calorie mayonnaise
  • 3 large garlic cloves, minced
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 1⁄4 cup pine nuts
  • Chopped fresh parsley (optional)

Preheat oven to 375°F. Lightly grease 8-inch square baking dish. Place artichoke bottoms rounded sides down in prepared dish.
Combine Parmesan, mayonnaise, garlic, lemon juice and lemon peel in a medium bowl; season to tase with salt and pepper.
Mound mayonnaise mixture in artichokes. Sprinkle with pine nuts.
Bake artichokes until headed through, about 20 minutes. Garish with parsley, if desired, and serve.

Credited to: Brian and Jean Eckhart, Barden Tasting Room Associate