Hot Artichoke Dip

2 Cans of artichoke hearts in water (drained and
squeezed dry)
2 shallots (carmelized)
1 cup of  grated aged asiago
1 ½ cups of grated perorino romano cheese
2 Tbls of prepared pesto
1 cup of chopped Italian parsely
1 cup of mayo
1 cup of sour cream
Cracked black pepper
Zest of 1 lemon

Coarsley chop artichoke hearts by knive
And place in a bowl.
Add the rest of the ingredients and mix thoroughly
Place in a greased casserol dish or hollowed out bread.
And bake at 375 degrees at 30 minutes until nicely brown
on top and heaed through.
Serve with sliced French bread,crackers or breadsticks