This is a recipe we got from Carol Hopfe.
- 2 cans (~14 oz ea) non-marinated artichoke hearts, drained, rinsed, and chopped
- 1.5 c mayonnaise
- 1 can (~5 oz) diced green chiles, drained
- 1.5 c parmesan cheese
- (optional) 4 jalapeños, seeded and chopped
Mix all the ingredients and add to a buttered casserole dish. Bake in a 325˚ oven for ~30 minutes.
