Preheat oven to 350F. Chop up chiles, removing seeds Beforehand. Drain and Chop artichokes (save 2 tsp jar liquid).
Set aside. In small blender, add Cottage cheese, yogurt, lime juice, lime juice, garlic, reserved artichoke "juice", salt and pepper and blend until smooth.
Pour yogurt mixture into 3-cup capacity baking dish.
Add ½ cup Parmesan, artichokes and chiles into mixture, stir well. Top with remaining ¼ up Parmesan.
Bake uncovered for 20-30 minutes, until bubbling and lightly browning on top.