1 (15 oz.) can artichoke hearts, drained
4 tbsp. butter, melted
2/3 c. mayonnaise
2 tbsp. lemon juice
1/2 tsp. celery salt
1/4 c. slivered almonds
1/4 c. Parmesan cheese

Place artichokes in shallow dish; set aside. In saucepan, combine melted butter, mayonnaise, lemon juice, celery salt. Whip until smooth and cook over low heat, stirring constantly until heated through. Do not let mixture boil. Pour mixture over artichokes. Sprinkle almonds and cheese on top. Bake in 425 degree oven about 10 minutes or until golden brown. 6 to 8 servings.