Preheat the oven to 400°F. Stir together in a medium bowl: 1 cup mayonnaise 1 cup grated Parmesan cheese 1/2 cup finely chopped onions Pulse in a food processor until finely chopped: 1 13-3/4-ounce can artichoke hearts, well drained Stir into the cheese mixture along with: 1 tablespoon fresh lemon juice or dry white wine 1/4 to 1/2 teaspoon ground black pepper Scrape into a small baking dish or ovenproof crock. Combine and sprinkle over the dip: 3 tablespoons dry unseasoned breadcrumbs 1 teaspoon olive oil Bake until the top is browned, about 20 minutes. Serve with: Crackers or toast