Preparation

• Heat the oven to 475°F. Combine the panko, 1/4 cup of the pecorino, and the olive oil; set aside.
• In a food processor, pulse the artichoke hearts, peas, mayonnaise, cream cheese, remaining 1/2 cup of the pecorino, 1/4 tsp. salt, a few grinds of pepper, the garlic, and 2 healthy dashes each of the Worcestershire and hot sauce until combined. Transfer to a 1-quart baking dish (about 9×6) in an even layer; sprinkle with the panko mixture.
• Bake until browned and warmed through, about 8 minutes. Serve right away.