Ingredients

• 1 can quarter artichoke hearts, drained
• 1 cup parmesan cheese, finely grated, not shredded
• 1 Tbsp. butter, unsalted
• 1 tbsp. evoo
• 1 clove garlic, minced
• Salt & Pepper

Melt oil and butter in a medium saucepan on medium-high heat. Add quartered artichoke hearts, toss in minced garlic and brown for three minutes. Slowly add parmesan to coat tops of hearts, carefully turn and coat with more cheese. Continue for five minutes or till golden brown. Salt and pepper. Dip in lemony garlic aioli.

Garlic Aioli:

Ingredients:

• 3/4 cup mayonnaise
• 3 cloves garlic, minced
• 2 1/2 tbsp. lemon juice
• 1/2 tsp. salt
• 1/2 tsp. pepper

Mix mayo, garlic, lemon juice, salt and pepper in a small bowl. Cover and refrigerate for 30 minutes or overnight.