Artichokes and Green Beans AuGratin

This is also adapted from a Kalyn's Kitchen recipe. Kalyn is my current fave food blogger - she follows South Beach (which I don't know much about) and her recipes are *fab*! This is great for reluctant veggie eaters (which we all know I am), especially those who need to focus on protein (and we all know that I do).

Artichokes and Green Beans Au Gratin
2 cans artichoke hearts, drained and chopped (rinsed if not sodium-free)
1 can green beans, drained (rinsed if not sodium-free
3/4 cup mayo (approx)
1 T lemon juice (approx)
generous sprinkle of garlic powder
sprinkle of dried herbs of your choice (I like Italian seasoning, and bet it would also be good with dill)
black pepper (to taste)
a little chicken broth (if needed)
2 cups shredded parm (approx), plus more for topping (optional)

Towel-dry veggies, and make sure there's no water lurking inside your artichoke hearts. Mix mayo, lemon juice, garlic powder, herbs, and black pepper. Gently fold in veggies, then cheese. Add a little chicken broth to stretch the mayo mixture if needed. Sprinkle parm on top if desired. Place in a small casserole dish and bake at 350 for 20 min. Turn up to broil for ~3 minutes to brown the cheese on top.

I've also made this with 1/2 shredded part skim mozzarella and 1/2 parm. I didn't like it as well, but it was acceptable and does save some calories.