1 cn (15-oz) artichoke hearts
4 tb Butter or margarine
2/3 c  Mayonnaise
2 tb Lemon juice
1/2 ts Celery salt
1/4 c  Slivered almonds
1/4 c  Parmesan cheese

Place drained and quartered artichoke hearts in a shallow baking dish. Set
aside. In saucepan combine melted butter, mayonnaise, lemon juice and salt.
Whip until smooth and cook over low heat, stirring constantly until heated
through. Do not let mixture boil. Pour over artichokes. Sprinkle almonds
over top, then cheese. Bake at 425 degrees about 10 minutes or until golden
brown and bubbly on top.