1. Broil your fresh jalapenos until charred and blistered on all sides; it only takes 4-5 minutes, so keep an eye on them.

2. Add the roasted jalapenos to a plastic bag and let them steam for 5-10 minutes (this helps when you peel their skins).

3. Peel off the skins, slice the jalapenos in half, and remove any seeds. Chop jalapenos into small pieces and set aside.

4. In a small food processor, add your artichoke hearts, mayonnaise, parmesan, garlic, lemon juice, salt and pepper. Pulse until artichokes are chopped into small pieces. You could forgo the food processor and do this by hand; just add chopped artichoke hearts to a bowl with all the remaining ingredients. 

5. Add the artichoke dip to your baking dish or cast iron pan and stir in the chopped jalapenos. Add remaining two tablespoons of parmesan cheese to the top before transferring to the oven. Bake for 20-25 minutes, until bubbly and golden brown.

6. And there you have it: simple ingredients make an easy party dip that’s perfect game day food or a great  idea for your next Netflix binge.