2 (14 oz.) cans artichoke hearts, drained and chopped
1 c. grated Parmesan cheese
1 c. mayonnaise
Dash of garlic salt, Worcestershire sauce and hot sauce
Fresh parsley (optional)

Combine first 6 ingredients, stirring well. Spoon into a lightly greased 1 quart casserole or souffle dish. Bake at 350 degrees for 20 minutes. Garnish with parsley, if desired. Serve with toast points or melba rounds. Yield: 3 cups.