Name: Lemony Tuna and Artichoke Dip
Total time: 30 min
Yield: 4 to 6
Ingredients: 10 ounces artichoke quarters (thawed frozen, patted dry); 7 ½ ounces tuna in olive oil (drained); ¾ cup mayonnaise; 2 teaspoons fresh lemon juice; 1 teaspoon hot sauce; 1 clove garlic (finely grated); ¼ cup Parmigiano-Reggiano cheese (grated); Salt; Pepper

In a bowl, mix the artichokes, tuna, mayonnaise, lemon juice, hot sauce, garlic and the 1/4 cup of Parmigiano-Reggiano. Season with salt and pepper; scrape into a small ovenproof skillet. Bake at 350° for 15 minutes, until hot. Turn on the broiler and broil 8 inches from the heat until browned, 1 to 2 minutes.

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Lemony Tuna and Artichoke Dip

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