In food processor, pulse artichoke hearts and garlic cloves together for a few seconds till roughly chopped. Add mayo and grated cheese. Chop a few seconds longer till blended well.
Spread mixture into a 1 1/2 quart baking dish, cover and bake for 15 minutes. Remove lid and continue baking till top is browned and bubbly, about another 5-10 minutes. Can be kept warm in crockpot when serving. Serve with warmed tortilla chips or pita bread quarters.
Leftovers (if any) make a tasty filling for boneless chicken breast.