2 cans heart of artichoke
2 whole pieces of fresh garlic
1/2 c. mayonnaise
1/3 c. Parmesan cheese

In food processor, chop two garlic cloves to fine; add 2 cans artichoke; blend slowly. Add mayonnaise; blend slightly (keep end product slightly chunky, not pureed). Add Parmesan cheese; blend slightly.

Transfer into quiche casserole plate. Heat in oven on 350 degrees for 30 minutes. Serve inside or cut out round pumpernickel or in quiche plate with bagal chips or crackers or small ryes.

Can be microwaved, if in a hurry.