Easy California Artichoke and Almond Casserole Dip

One 6-ounce jar artichoke hearts, drained
1/4 cup mayonnaise
2 teaspoons fresh lemon juice
1 cup freshly grated Parmesan cheese
Freshly ground black pepper to taste
1/2 cup almonds

1. Preheat the oven to 350 degrees. Butter a 1-quart casserole or good-sized ramekin and set aside.

2. Place the artichoke hearts in a medium-size mixing bowl and mash well with a heavy fork. Add the mayonnaise, lemon juice, cheese, and pepper and continue mashing till the mixture is well blended and smooth.

3. Scrape the mixture into the prepared casserole or ramekin, sprinkle the almonds over the top, and bake till bubbly, about 20 minutes.