Artichoke Hearts with Herb Cream

Appetizers > Vegetable

2 packages (9 ounces each) frozen artichoke hearts
2 teaspoons lemon juice
1 clove garlic, crushed
1/4 teaspoon salt

2 packages (3 ounces each) cream cheese with chives, softened
2 tablespoons mayonnaise
3/4 teaspoon Dijon mustard
3/4 teaspoon lemon juice
1/2 teaspoon ground thyme
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon hot pepper sauce
Garnishes such as sliced ripe olives, capers, chopped red or green bell pepper, or paprika

Cook artichokes according to package directions, adding lemon juice, garlic, and salt to the water. Drain well on paper towels until cool.
In a small mixer bowl at medium speed, beat cream cheese until fluffy. Beat in mayonnaise, mustard, lemon juice, thyme, salt, paprika, garlic powder, and hot pepper sauce until well blended. Fill each artichoke heart with about 1 teaspoon of the mixture.
Garnish with olives, capers, red or green peppe, or paprika. Cover and chill 30 minutes. Makes about 48