This warm dip is the perfect beginning to a dinner of roasted chicken or a party with lots of different hors d'ouevres. Serve it with seeded flatbread, crispy corn chips, or sliced sourdough baguettes.

1. Preheat oven to 375°F.

2. In the bowl of a food processor combine artichoke hearts, mayonnaise, and grated Parmigiano-Reggiano. Blend until smooth, and then put in an ovenproof serving dish.

3. Bake for 20 minutes, or until golden brown and bubbling. Let cool 10 minutes or more, and then serve.