1 (10 oz.) pkg. frozen brussel sprouts
1 (8 3/4 or 14 oz.) can artichokes, drained (depending on how measured)
2/3 c. mayonnaise
1/2 tsp. celery salt
1/4 c. parmesan cheese
1/4 c. butter, melted
2 tsp. lemon juice

Cook frozen brussel sprouts in 1/2 c. water and drain. Combine vegetables in a greased 1-quart casserole. Combine other ingredients and spoon over vegetables. Bake, uncovered, for 8 to 10 minutes at 425 degrees.