Artichoke Dip

• FAST
• VEGETARIAN

Ingredients

1. 1 large jalapeño
2. Four 9-ounce boxes frozen artichokes—thawed, drained and coarsely chopped
3. 3/4 cup mayonnaise
4. 3/4 cup freshly grated Parmigiano-Reggiano cheese
5. 1 garlic clove, minced
6. 1 tablespoon fresh lemon juice
7. 1 teaspoon finely grated lemon zest
8. 1 teaspoon kosher salt
9. 1 teaspoon Tabasco
10. 2 1/2 ounces sharp white cheddar cheese, shredded (1 cup)
11. Crackers or sliced baguette, for serving

1. Preheat the oven to 350°. Roast the jalapeño directly over a gas flame, turning, until charred all over. Let cool, then peel and seed the jalapeño and cut it into 1/4-inch dice.
2. In a large bowl, mix the artichokes with the jalapeño, mayonnaise, Parmigiano, garlic, lemon juice, lemon zest, salt and Tabasco. Transfer the mixture to a 1-quart baking dish. Bake for about 15 minutes, or until hot.
3. Preheat the broiler. Sprinkle the shredded cheddar evenly over the hot dip. Broil for about 2 minutes, until browned in spots and bubbly. Serve hot or warm, with crackers.