Ingredients:

3 packages (10 ounce each) frozen broccoli spears, thawed and drained

2 cans (14 ounces each) water-packed artichoke hearts, rinsed and drained

1-1/2 cup mayonnaise

1/2 cup butter, cubed

1/2 cup grated parmesan cheese

4 teaspoons lemon juice

1/2 teaspoon celery salt

1/2 cup slivered almonds, optional

2 tablespoons diced pimientos, optional

Directions:

1. Arrange broccoli and artichokes in a greased shallow 2-1/2 qt. baking dish; set aside.

2. In a saucepan, combine the mayonnaise, butter, cheese, lemon juice and celery salt; cook and stir over low heat until butter is melted and sauce is heated through (do not boil). Pour over broccoli and artichokes. Sprinkle with almonds and pimientos if desired.

3. Bake, uncovered, at 350° for 30-40 minutes or until broccoli is crisp-tender.

Bon Appetit!