Artichoke Dip 2 cups canned artichoke hearts, drained & quartered 2 Tablespoons extra virgin olive oil 2 cloves

garlic, minced 2 shallots, diced 8 ounces cream cheese, softened 1 cup grated parmegiano 1 cup sour cream 1 cup mayo dash cayenne salt and pepper to taste 1 Tablespoon chopped italian parsley 2 Tablespoons breadcrumbs for topping bread to serve Preheat oven to 375 Saut artichokes hearts, garlic, and shallots in olive oil for a few minutes until artichokes have a little color. Transfer to mixing bowl and blend with the two cheese, mayonnaise, sour cream, cayenne, salt and pepper, and parsley. Place in a lightly greased baking dish and sprinkle the top with breadcrumbs. Bake until how and bubbling, about 25-30 minutes. Serve hot or cold. , If cold omit breadcumbs.