1 (15 oz.) can artichoke hearts

4 tablespoons butter, melted

2/3 cup mayonnaise

2 tablespoons lemon juice

1/2 teaspoon celery salt

1/4 cup slivered almonds

1/4 cup parmesan cheese

Place drained and quartered artichokes in shallow baking dish. Set aside. In saucepan, combine melted butter, mayonnaise, lemon juice and celery salt. Whip until smooth and cook over low heat, stirring constantly until heated through. Do no boil. Pour over artichokes. Sprinkle almonds over top and then cheese. Bake at 425* for about 10 minutes or until golden brown and bubbly.