2 (14 oz.) cans water packed artichoke hearts, drained
3/4 c. mayonnaise
1/2 c. grated Parmesan cheese
Dash of tarragon vinegar

Place artichokes between paper towels and squeeze to remove excess moisture. Cut into quarters. Combine mayonnaise, cheese and vinegar in mixing bowl. Add artichokes and stir gently to coat. Put in a glass pie plate. Bake at 350 degrees for 30 minutes. Serve hot with toothpicks or miniature rye bread. Serves 8.