Drain and chop the artichoke hearts to a pulp; combine well with the onion, mayonnaise, lemon juice, and cayenne.
Cook the bacon until crisp.
Drain bacon and crumble.
Add the bacon to the artichoke mixture.
Correct seasoning with salt and pepper as desired.
Chill before serving.
This can be refrigerated as much as three days before serving.
This dip may be served in hollowed out, steamed fresh artichoke
and presented with crisp toast points.