Parmesan Artichoke Bottoms Recipe

• 2 x 14-oz (390 g) cans artichoke bottoms, rinsed,
•     liquid removed, and patted dry
• 1 1/2 c. (375 ml) grated Parmesan cheese
• 1/2 c. (125 ml) mayonnaise
• 4 clv garlic, finely minced
• 1 Tbsp. (15 ml) fresh lemon juice
• 1 tsp (5 ml) grated lemon peel
•     Salt and freshly grnd pepper to taste
• 1/4 c. (60 ml) pine nuts (pignoli)

Directions