|Preheat oven to 350°F. In a food processor, grate the Parmesan cheese then transfer it to the mixing bowl.|
|Chop the garlic in the food processor.|
|Strain all of the liquid from the artichoke hearts. Add artichoke hearts and process until roughly chopped.|
|Transfer the chopped artichokes to the bowl with the cheese and mix in the mayonnaise and cayenne pepper.|
|Spoon the dip into one large or several smaller cast iron containers. Bake for 30 to 45 minutes until golden brown and bubbly.|
|Crisp the baguette in the oven during the last 10 minutes of baking. Or better yet, for extra credit, crisp the bread over a hot grill if you have easy access to one.|
|Serve the hot dip with the crisped baguette and relish.|
We like to bake the dip in multiple, smaller containers so that we can bring out warm dip in waves. Cast iron containers work best since they keep the dip warmer for much longer. In our photo, we're using a vintage Le Creuset cast iron container from the 1970s handed down to us from our family.