You'll need: Artichoke Hearts, Parmesan Cheese, Mayonnaise, Shallots, Dijon Mustard, Pepper & Chives
Thoroughly dry artichoke hearts and roughly chop.
Mix everything together in a medium bowl and transfer to oven.
Bake until the edges are lightly browned and bubbly.
Garnish with chives and serve!
Refrigerate the dip for up to 3 days before baking.
Red pepper flakes, minced garlic, or pimentos would all make for great add-ins to the dip.