|1 cup Parmigiano-Reggiano, shredded|
|(2) 14-oz cans artichoke hearts, rinsed and quartered|
|1 cup mayonnaise|
|1/2 tsp garlic powder|
Preheat oven to 350°F. Combine all ingredients in a 1½-quart ceramic baking dish. Bake 15 to 20 minutes until cheese is melted and top begins to turn golden. Serve warm with sliced DLM baguettes or crackers.