Joel’s Hot Arti­choke Dip

(serves 6‑ish)

1 cup arti­choke hearts, drained of oil and chopped
1 cup mayonnaise
1 cup grat­ed Pecori­no or Parme­san cheese

Sim­ply non­stick-spray a large ramekin or sev­er­al small, then mix all and decant mix­ture among the ramekins. Bake at 350F for 30 min­utes. Serve with crackers.