Preheat your oven to 350°F (175°C) to achieve that warm, gooey texture.
In a mixing bowl, combine the drained marinated artichoke hearts, cream cheese, mayonnaise, and grated Parmigiano Reggiano cheese. Mix until creamy.
Fold in the finely diced jalapenos and season with salt and black pepper to taste.
If the mixture is too thick, add a splash of water to loosen it up for a creamy consistency.
Spread the mixture evenly into a baking dish. Sprinkle extra cheese on top if desired.
Bake for about 20-25 minutes, or until the top is golden and bubbly.
Let the dip cool for a few minutes, then garnish with jalapeno slices and black pepper. Serve warm with dippers.
