Ingredients
3 packages (10 ounce each) frozen broccoli spears, thawed and drained2 cans (14 ounces each) water-packed artichoke hearts, rinsed and drained1-1/2 cup mayonnaise1/2 cup butter, cubed1/2 cup grated Parmesan cheese4 teaspoons lemon juice1/2 teaspoon celery salt1/2 cup slivered almonds, optional2 tablespoons diced pimientos, optional
Preparation
Arrange broccoli and artichokes in a greased shallow 2-1/2 qt. baking dish; set aside.
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.
Bake, uncovered, at 350° for 30-40 minutes or until broccoli is crisp-tender.
