1 (14 oz.) can artichoke hearts packed in water
4 cloves garlic, chopped
1/4 c. mayonnaise
1/4 c. cream cheese
1/4 c. grated Parmesan or Romano cheese
1 tbsp. lemon juice
1 tbsp. bread or cracker crumbs

Finely chop artichoke hearts. Add garlic, cheese, mayonnaise and cream cheese, reserving a little Parmesan cheese. Put into a casserole dish, sprinkle crumbs and reserved cheese over the top. Serve hot with crackers.