Drain and chop two 14-ounce cans artichoke hearts. Stir in 1 cup each regular or light mayonnaise and grated Parmesan cheese. Transfer to 1-quart casserole. Bake, uncovered, in a 350-degree oven for 25 to 30 minutes or until heated through. Top with Parmesan shards. Makes 3 1/4 cups.