The jalapenos make it just spicy enough, and on a chilly fall afternoon, this is a perfect snack! I got the recipe from my friend Jessica, who got it from a co-worker, and it is definitely staying in my personal collection!
2 15-oz cans artichoke hearts
1 small can diced jalapenos
1 cup mayonaise (yep, this is why it might be best not to eat this on a daily basis)
1/2 cup shredded parmesan cheese, divided
Drain and chop the artichoke hearts.
In a bowl, combine them with the jalapenos, mayonaise, and 1/4 cup of parmesan.
Mix well, and spread in an 8" square pan.
Sprinkle with remaining cheese.
Bake at 350 for about 20 minutes, or until bubbly.
Serve with crackers, chips, or small pieces of French bread.