• 10 ounces of cooked artichoke hearts
  
• 1 cup vegan parmesan substitute
  
• 1/2 to 2/3 Nayonaise (a vegan mayonnaise substitute)
  

You won't have a food related party without this artichoke dip ever again.

I included this recipe under events because my mother used
to (and still does) make this whenever guests come over for
dinner. She serves it hot, with melba toasts, in the den
for an appetizer. There was never any left over.

In a cuisinart, blend the artichokes, 1 cup of vegan parmesan
and 1/2 to 2/3 cup Nayonaise. Transfer mixture into a
baking crock and bake at 350 degrees for about 45 minutes.
It is done when the top rises above its previous level and
browns. Put a spreading knife in the crock and put it on
the table with melba crisps. (Or slice your favorite vegan bread
into tiny slices and rub with garlic and olive oil, spread
on a cookie sheet and put in a 350 oven for about 25
minutes, or until completely dry, but not brown.)

Artichokes are a liver elixir, says Jeannie Rose in "Herbs
and Things". If you can steam your own, be my guest. I
buy frozen or canned because I can never get the hearts out
of a choke without poking my fingers with those pin like
growths at the base.

Serves: several

Preparation time: 1 hour