• This makes about 1 to 8 servings.
  • 1 cup of each:
  •   • shredded parmesan cheese
  •   • mayonnaise
  •   • artichoke hearts, drained and coarsely

Click here to go to the Artichoke Festival website


Preheat your oven to 350°F. In a mixing bowl combine all the ingredients and pour the mixture into a greased 8" by 8" baking dish. Bake until the top browns slightly and it's bubbling -- about 20 minutes.

Serve hot or warm with wedges of pita bread, pita chips, thin slices of French bread, corn chips or bagel chips.

Although this is tasty enough as a three-ingredient dish, sometimes I add a dash or two of onion powder, garlic powder, black pepper, Tabasco, etc. It's up to you.

Variations (add one or more before baking)

SPINACH   a 9 oz. package of frozen chopped spinach, thawed and squeezed dry.

WATER CHESTNUTS   1/3 cup of canned water chestnuts, sliced thin and cut the long way into matchsticks.

CRAB   1/2 cup or a whole cup of lump crab meat.

PECANS   1/3 cup of chopped, toasted pecans.


For the artichoke hearts you can use fresh-cooked, frozen, canned in brine or canned in marinade. If brined or in marinade rinse the artichoke hearts lightly and drain well to remove some of the saltiness.

This was another favorite at CalArts' admissions and registrar office parties. Thank you, Nancy!

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