Combine the artichoke hearts, mayonnaise, Parmesan, parsley, a small pinch of salt and lots of pepper in a mixing bowl. Fold it all together to combine, then transfer to a small baking dish or oven-safe serving bowl. Top with the breadcrumbs and cover with aluminum foil.
Bake until golden and bubbly, 30 minutes.
Meanwhile, arrange the baguette slices on a baking sheet and toast in the oven for 3 or 4 minutes.
Allow the dip to cool slightly. Serve with the toasts.