• 1 can whole artichokes, drained and cut into small pieces (not marinated)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Jack cheese
  • 1 cup mayonnaise
  • 1 4 ounce can diced green chilis, mild


  1. Combine all ingredients together and stir gently.
  2. Pour ingredients into a stoneware casserole dish.
  3. Bake covered at 350 degrees F for ½ hour.
  4. Uncover and broil for a few minutes until the top is slightly browned and bubbling. Serve with tortilla chips if desired.

Makes: Enough servings for 12 people as an appetizer
Total Time: 35 minutes

About the Chef

Recipe_BethChef’s Name: Beth Broussalian
Family: Husband – Jim; Daughter – Melanie; Son – Michael
Community: Carmel Valley
Hobbies/ Interests: Reading, travel, volunteer service
Favorite Local Activity: Dining out
About the Recipe: This recipe is always a crowd favorite any time of the year. It originated from my cousin in the Bay Area, and has been a family tradition for many years.
About the Chef: I moved to Carmel Valley eleven years ago with my husband and two children. I have volunteered at Sage Canyon Elementary, Carmel Valley Middle School, Canyon Crest Academy, the Fuller Center for Housing, the Author’s Luncheon hosted by Words Alive, and Dollars for Scholars, where I currently serve as the president. I also volunteer as a member of the Parish Council, Trust Fund Committee and Gala Committee at my church. My favorite types of food are Armenian, Persian and Lebanese. My family has been in the restaurant business for eighty years and my husband is a food scientist/product inventor. We cook every kind of food in our family and everyone in the family likes to cook. My mantra is: “I need a bigger kitchen!”