Total Time
45mins
Prep 10 mins
Cook 35 mins

This recipe is from Joy Philbin, wife of Regis. It was printed in a magazine years ago and I make it every Christmas Eve.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Drain artichoke hearts and reserve 2 tbsps of the marinade.
  3. In food processor puree 1/2 artichokes reserved marinade, sour cream, mayonnaise, scallions and 1/4 cup parmesan cheese until smooth.
  4. Coarsely chop remaining artichokes, pimientos, olives and add flour.
  5. Add to puree.
  6. Spoon into 2 cup baking dish.
  7. Sprinkle top with remaining cheese.
  8. Bake 25 minutes.
  9. Serve with crisp toasts/crackers.

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