2 (14 oz.) cans artichoke hearts, drained and chopped
1 c. grated Parmesan cheese
1 c. mayonnaise

Season with a dash of Worcestershire sauce, hot sauce or garlic salt. Combine first 6 ingredients, stirring well. Spoon into a lightly greased 1 quart casserole or souffle dish. Bake at 350 degrees for 20 minutes. Serve with crackers or Melba toast.