Thoroughly drain 1 can of (10-12 count) artichoke hearts (not the marinated, use the regular canned that are in the canned vegetable section).
Mash well w/ a fork.
Add one cup REAL mayonnaise (I like Hellman's, don't use low fat or miracle whip)
1 and 1/4 cup shredded or freshly grated Parmesan cheese (DON'T use the canned type parm that goes on pizza)
2 tsp lemon juice
large dash garlic salt
- Refrigerate over night or at least several hours. Bake uncovered in a casserole or chaffing dish at 300 until cheese is fully melted and bubbling (45-60 minutes), stirring periodically.
May want to sprinkle with black pepper or crushed red pepper (for a little kick!).
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