From Daniel’s Files

1 cup  mayonnaise
1 cup  Parmigiano-Reggiano (cheese), grated
1/2 cup  onion, finely chopped
13 3/4 ounces canned artichoke hearts, drained
1 tablespoon fresh lemon juice
1/4 teaspoon ground black pepper (to taste – as much as 1/2 teaspoon)
3 tablespoons bread crumbs
1 teaspoon  olive oil

Preheat oven to 400 degrees F.  Stir mayonnaise, cheese, onion in medium bowl.  Pulse artichoke hearts in food processor until finely chopped, then add to cheese mixture with juice and pepper.   Combine well.  Scrape into a small baking dish.  Combine and sprinkle the crumbs and olive oil over the dip.  Bake until the top is browned – about 20 minutes