- 2 cups artichoke hearts drained, keep juice
- 1 cup olive oil
- 1 cup Parmesan cheese
- 2 lemons, juice
- 2 cloves garlic, chopped
- One 10 oz Progresso crumbs
- Season to taste
- 1 cup olive oil
Mix oil, lemon juice, garlic and cheese. Add water from artichokes. Mix with cut artichokes. Blend in crumbs. Put in 2 buttered pie plates. Bake at 350F for 20 minutes
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