preparation
Drain the artichoke hearts pressing out any excess moisture. Coarsely chop the artichokes and place in mixing bowl. Mince roasted garlic and add to artichokes. Add mayonnaise and cheese. Coat with oil a 1-2 quart, refrigerate to oven safe ceramic baking dish. May be stored in frigerator for 24 hours prior to heating. Pre-heat oven to 350°F. Uncover the dish and bake until lightly browned and bubbly, approximately 30 minutes. |