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  • Serve with crackers sliced and toasted sourdough bread, and fresh cut vegetables.
  • You'll need an oven-proof dish that is approximately 10"x 2" x 7" - a glass pie pan works great too. Smear a teaspoon of olive oil in the bottom of the pan so the dip doesn't stick when baking.
  • 2 14.5 ounce cans artichoke hearts, water packed.
  • 1 tablespoon finely minced shallot
  • 1/2 teaspoon each of crushed red pepper flakes salt, garlic powder and freshly ground pepper.
  • 2 teaspoons fresh squeezed lemon juice
  • 1 cup minus one rounded tablespoon mayonnaise or mayo substitute like Veganaise
  • 1 cup freshly grated Parmesan cheese with 1/3 cup of it reserved for the top.
  • 1 generous tablespoon fresh Italian flat leaf parsley, chopped finely.


  • 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.