ARTICHOKES with HORSERADISH LEMON CREAM
Degree of Difficulty: 1

Makes 8 to 10 servings

1 (62-ounce) jar Chef's Harvest® Ready-To-Eat Artichokes, well-drained
1 cup sour cream
1 tablespoon lemon juice
2 teaspoons prepared horseradish
2 teaspoons grated lemon peel
¾ teaspoon lemon pepper
½ teaspoon salt

Cut the stem off each artichoke even with the bottom leaves so that it sits flat. Cut off about ¾ -inch from the top. Using a teaspoon, remove fuzzy choke and discard.

In a small bowl, combine remaining ingredients; mix well.

Fill each artichoke cavity with approximately 2 tablespoons lemon cream mixture. Serve immediately.