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Lemon Parmesan Stuffed Artichoke Bottom
Ingredients
  • Cooking spray or olive oil - or olive oil for baking dish
  • 2 to 3 cans (14-ounce) artichoke bottoms - rinsed, drained and patted dry (approximately 12 to 14)
  • 1 ½ cups freshly grated Parmesan cheese
  • ½ cup mayonnaise
  • 3 cloves garlic - minced
  • Zest of 1 large lemon
  • ½ large lemon - juiced
  • ¼ cup pine nuts
  • 2 tablespoons chopped fresh parsley - plus more for garnish
  • Freshly ground black pepper - to taste
Steps
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