2 (14 oz.) cans artichoke hearts, drained and chopped
1 c. (4 oz.) grated Parmesan cheese
1 c. mayonnaise
Dash of garlic salt
Dash of Worcestershire sauce
Dash of hot sauce
Fresh parsley (opt.)

Combine all ingredients except parsley, stirring well. Spoon into lightly greased 1 quart casserole or souffle dish. Bake at 350 degrees for 20 minutes. Garnish with parsley. Serve with melba toast or Triscuits crackers.