1 (4 ounce) can artichoke hearts, drained
4 (10 ounce) cans artichoke hearts, drained
1 large artichoke, quartered
1 cup mayonnaise
1/3 cup balsamic vinegar
1 cup mayonnaise
1/3 cup water
1 cup chopped celery
1 cup chopped onion
1 teaspoon chili powder
1 teaspoon garlic powder
salt and pepper to taste
In a small skillet, mix artichoke hearts, artichoke hearts, artichoke hearts, mayonnaise, balsamic vinegar, mayonnaise, water, celery, onion, chili powder, garlic powder, salt and pepper. Cover skillet, and let stand for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Remove artichoke hearts from their stem, and slice into 1/2 inch slices. Set aside.
Place artichoke hearts in a separate skillet. Season with mayonnaise, balsamic vinegar, mayonnaise, water, celery, onion, chili powder, garlic powder, salt and pepper. Bring to a boil, and cook for one minute.
Place artichoke hearts over the piece of celery, onion, and chili mixture, and spray with mayonnaise mixture. Cover, and allow the machine to cook on for 10 minutes, or until the artichoke hearts are tender. Serve hot.