Preheat the oven to 350⁰F. (I used my toaster oven.)
Add all of the ingredients to a small food processor and pulse on “chop” until the artichoke hearts are broken down into no larger than 1/4-inch pieces.
Transfer to an oven-proof bowl and bake on the center rack for 22 – 25 minutes or until lightly golden brown on the surface.
Set aside to cool 5 minutes. Serve with bread, bread balls, or toss with pasta and some reserved pasta water. This spread would also make a wonderful addition to a salad, served cold. Just place a scoop on top and in the center of the salad.