Roughly chop jalapenos, discarding seeds if you don't want the dip too spicy.
Place jalapenos, artichokes, parmesan cheese, cream cheese, mayo and salt in the bowl of a food processor. Pulse until well incorporated. You can leave it a little more roughly chopped if you prefer texture to your dip!
Taste for seasoning. If you find the dip too thick, add 1-2 tbsp of reserved oil from artichoke jar.
Spoon into serving bowl and serve at room temperature. To warm up, place in an oven proof dish for 20 minutes, in a 375 degree fahrenheit oven.