Sun-dried Tomato and Artichoke Dip (Hot)

1. Preheat the oven to 350 degrees F.
2. Drain the marinated artichoke hearts, but do not rinse.
3. Roughly chop the artichoke hearts; set aside.
4. Remove 6-7 sun-dried tomato halves from the oil in the jar. Gently blot the excess oil from the tomatoes with a paper towel. Tomatoes should be mostly dry, and oil should not drip off when you are done.
5. Finely chop the sun-dried tomatoes; set aside.
6. Grate the Asiago cheese on the large holes of a box grater.
7. With a cheese knife, break off small chunks from the Parmigiano Reggiano. (Or grate it if you prefer.)
8. In a large bowl, mix the artichokes and sun-dried tomatoes with the mayonnaise. Fold in the chunks of parmesan and half of the Asiago cheese.
9. Spread artichoke mixture into the bottom of a 9-inch glass pie plate. Sprinkle remaining Asiago over the top.
10. Bake at 350ºF for about 12-15 minutes, or until heated through and cheese on top is melted.
11. Serve hot with sturdy crackers or flat bread.