Brussels Sprouts and Artichokes

1 pk (10-oz) frozen Brussels sprouts
1 cn (14-oz) artichoke hearts; drained
2/3 c Mayonnaise
1/2 ts Celery salt
1/4 c Grated Parmesan cheese
1/4 c Margarine; melted
2 ts Lemon juice
1/4 c Sliced almonds

Cook Brussels sprouts according to package directions. Drain. Arrange Brussels sprouts and artichokes in a greased 1 quart casserole. Combine remaining ingredients and spoon over vegetables. Bake, uncovered, at 425 degrees for 6 to 10 minutes. Yield: 6 servings.

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