2 (10 oz.) boxes frozen Brussel sprouts
1 (14 oz.) jar artichoke hearts
1 sm. jar pimentos, chopped
2/3 c. mayonnaise
1/4 c. butter
Sm. sour cream
2 tsp. lemon juice
1/4 c. sliced almonds
1/4 c. Parmesan cheese

Cook Brussel sprouts as directed. Combine first 7 ingredients. Top with almonds and Parmesan cheese. Bake in uncovered 1 1/2 to 2 quart casserole at 425 degrees for 10 minutes.

(Sprouts are tastier if cooked first in onion soup mix or dried minced onion flakes added to water.) Can add mushrooms and (or) red onion.

Serves 8.