1 (12 ounce) can artichoke hearts, drained
1 cup mayonnaise
2 tablespoons dried oregano
1 1/2 tablespoons dried basil
salt and pepper to taste
In a medium skillet or saucepan over medium-high heat, heat the artichoke hearts, through liquid, stirring constantly. Place artichoke hearts in a serving bowl.
In a small bowl, mix mayonnaise, oregano, basil, salt and pepper.
Refrigerate 1 pint of the dip for 1 hour. Remove artichoke hearts and discard-drain liquid. Dip the dip into the artichoke hearts and drizzle evenly with mayonnaise dressing.