Preheat oven to 350 degrees
Drain the artichoke hearts in a colander, and use a paper towel to gently squeeze and dry them completely. Chop them roughly into bite-size pieces.
Set the artichokes in a medium-size mixing bowl.
Add the minced shallot.
Add the red pepper flakes, salt, garlic powder, ground pepper.
Add the lemon juice and Mayonnaise or mayo substitute, if using.
Add the Parmesan cheese and the chopped parsley.
Combine completely and spoon the mixture in the baking dish, top with the remaining Parmesan cheese.
Bake for about 25 minutes, until hot all the way through.
Finish the dish by turning the oven OFF and the broiler ON for 3-6 minutes on the medium rack of the oven to brown the top of the dip.
Remove from oven and serve with crackers, bread and cut vegetables.