Difficulty: Easy - for beginners
Serves: 8-10 servings
â€¢3 packages (10 ounce each) frozen broccoli spears, thawed and drained
â€¢2 cans (14 ounces each) water-packed artichoke hearts, rinsed and drained
â€¢1-1/2 cup mayonnaise
â€¢1/2 cup butter, cubed
â€¢1/2 cup grated Parmesan cheese
â€¢4 teaspoons lemon juice
â€¢1/2 teaspoon celery salt
â€¢1/2 cup slivered almonds, optional
â€¢2 tablespoons diced pimientos, optional
â€¢Arrange broccoli and artichokes in a greased shallow 2-1/2 qt. baking dish; set aside.
â€¢ In a saucepan, combine the mayonnaise, butter, cheese, lemon juice and celery salt; cook and stir over low heat until butter is melted and sauce is heated through (do not boil). Pour over broccoli and artichokes. Sprinkle with almonds and pimientos if desired.
â€¢ Bake, uncovered, at 350° for 30-40 minutes or until broccoli is crisp-tender. Yield: 8-10 servings.