- 10 ounces [284 g] Brussels sprouts
- 1/2 cup [125 mL] boiling water
- 1 [14-ounce / 398-mL] can artichoke hearts, drained
- 2/3 cup [160 mL] mayonnaise
- 1/2 teaspoon [2.5 mL] celery salt
- 1/4 cup [60 g] margarine
- 2 teaspoons [10 mL] lemon juice
- 1/4 cup [60 mL] almond slices
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- Boil Brussels sprouts into salted boiling water until tender; drain.
- Preheat oven to 425°F [220°C].
- Arrange drained Brussels sprouts and artichoke hearts into a greased oven-safe shallow 4-cup [1-L] dish.
- Mix together mayonnaise, celery salt, margarine, lemon juice and almond slices; pour all over vegetables.
- Bake into preheated oven, uncovered, for 8 to 10 minutes.
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