We tested this with full-fat and light mayonnaise, and both were excellent. Prep: 10 minutes; Cook: 30 to 35 minutes.
Preheat oven to 350°. Butter a 1-quart ovenproof dish, and set aside. Heat oil in a large skillet over medium heat. Add onion, and sauté 3 to 4 minutes or until soft and translucent.
Combine onion, artichoke, and next 9 ingredients in a large bowl, add sea salt and pepper, and stir to combine thoroughly. Transfer to prepared dish, and bake at 350° for 30 to 35 minutes or until heated through and bubbling around edges. Serve warm with Belgian endive, crostini, or crackers.
Very good we prefer this over the mozzarella recipe.
I made this recipe years ago when the actual magazine issue came out. It's fantastic. I'm glad I ran across the recipe again.