For even cooking, slice Brussels sprouts very thin and toss to loosen up the layers.
Cut artichoke hearts in quarters and place in mixing bowl with sliced Brussels sprouts. Stir.
Add softened cream cheese, mayonnaise, garlic, swiss cheese, and half the parmesan into a bowl and mix until well combined...
Place in a well oiled 8"x 8" baking dish or cast iron pan. Top with remaining parmesan.
Bake at 350F for 30-35 minutes or until mixture is bubbly and cheese is starting to turn golden brown. Serve with chips.