Ingredients
Artichoke hearts canned.
Juice of 1 lemon
bechamel sauce
pomodora sauce
Grated fontina, parm and romano cheese.
Preparation
Place artichokes in individual baking dish and squeeze lemon juice. Salt and pepper. Cover with equal parts Bechamel and pomodora sauces. Sprinkle cheeses on top. Bake in 350 oven until bubbling and brown on top.
