Mom's super simple Artichoke dip

So I'm publishing the first recipe I didn't actually come up with myself. This one belongs to my mom, and where/when/how she came up with it, I don't know, but its been a family fave. This is a standard item at our appetizer table, and is usually gobbled up in no time. Who knew something so simple could taste so good?


1 cup Parmesan
1 cup mayonaise
1 can artichoke hearts

1. Pour one cup fine grated or powdered Parmesan cheese. Add your cup of mayo and whisk the two ingredients together. 
2. Strain your can of artichoke hearts (you can use fresh artichoke hearts, but I've never done so) and cut them into quarters, and then each quarter into thirds. Cutting the artichokes too big will result in spreads without artichoke, or only artichoke. 
3. Mix them into your Parmesan-mayo mixture and then transfer to an oven-safe dish (I recommend Corningware or any other ceramic dish). 
4. Place in 350* F heated oven and cook covered in tin foil for 15 min, then remove the foil and cook for another 5 min, or until golden brown.
5. Serve with French baguette, or any other bread or cracker of your choice.