1 (15 oz.) can artichoke hearts, chopped
1 cup grated Provolone cheese
1 cup grated Parmesan or Romano cheese
1 cup mayonnaise
2 cloves garlic, minced
1 tsp. olive oil

In a medium saucepan, sauté minced garlic in oil on low heat until starting to brown. Add mayonnaise, Provolone and Parmesan cheeses (reserve a little Parmesan for sprinkling on top) and heat until melted through. Add chopped artichoke hearts and stir. Transfer to heat proof baking dish. Sprinkle top with reserved Parmesan cheese.

If serving immediately, heat under broiler until starting to brown and bubble. Otherwise, cover with Saran or plastic wrap, refrigerate and then reheat in 425°F oven until bubbling.

Enjoy!!

Submitted by: Erin C.