Prep 15 mins
Cook 0 mins
- 1 pint lemon sherbet
- 4 tablespoons blue cheese, crumbles
- 1 jar marinated artichoke hearts
- bibb lettuce
- Soften lemon sherbert; mix crumbled blue cheese with sherbert.
- Pour mixture into unpartitioned refrigerator tray and freeze until firm.
- Place bibb lettuce on plates and just before serving spoon lemon-cheese mixture onto lettuce.
- Garnish with artichoke hearts.
- Serve immediately.