Ingredients
- 240 ml sour cream
- 240 ml mayonnaise
- 200 gr artichoke hearts (frozen)
- 40 gr parmesan cheese (grated)
PREHEAT OVEN TO 190ºC . Defrost artichoke hearts and drain. Mix together sour cream, mayonnaise and Parmesan cheese. Add artichoke hearts and mix thoroughly. Turn into a baking dish and bake until hot and bubbly. Makes 3 Cups PETER KUMP PRODIGY GUEST CHEFS COOKBOOK
