"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 can (8 oz.) water packed artichoke hearts (not marinated) 1 c. mayonnaise 1 c. parmesan cheese, grated 1/2 tsp. garlic salt paprika to taste
Blend all indgredients in food processer or blender until artichokes are finely chopped. Bake in a covered casserole dish at 350º, for 20 minutes. Transfer to a hot dip bowl and sprinkle with paprika. Serve with warm sourdough or French bread.
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