1 (6.5-ounce) jar marinated artichoke hearts, drained (2 tablespoons marinade reserved)
1 cup mayonnaise
3 parsley sprigs

In a food processor or blender, combine the artichoke hearts with marinade, the mayonnaise and parsley; blend until smooth. Cover and chill until ready to use. Makes about 2 cups.

— Recipe from "The Big Book of Potluck," by Maryana Vollstedt.