When I made this recipe the first time with mayonnaise, it turned out great, but I started thinking of how I could make it a little bit healthier and decided to swap out the mayo with plain greek yogurt for the next go around and it also turned out fabulous!

Makes One 5" Skillet

INGREDIENTS

• 4 large artichoke hearts, canned in water, half of a 15-oz can
• ¾ cup finely grated Parmesan cheese
• ½ cup mayonnaise or 0% Greek yogurt
• 3 tablespoons finely chopped shallot about 1 shallot
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp ground black pepper
• Chopped chives to garnish

DIRECTIONS

1. Preheat oven to 300 degrees.
2. Thoroughly dry artichoke hearts and roughly chop.
3. Mix everything together in a medium bowl and transfer to a small oven-safe dish.
4. Bake until the edges are lightly browned and bubbly, about 25 minutes.
5. Garnish with chives and serve!