Ingredients Seafood Fish Lemony Tuna and Artichoke Dip Be the first to rate & review! F&W’s Justin Chapple amps up his warm, crusty artichoke dip with oil-packed tuna, lemon juice and hot sauce. Slideshow: More Tuna Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on July 1, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins 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 Directions 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. Make Ahead The unbaked dip can be refrigerated overnight. Let stand at room temperature for 30 minutes before baking. Serve With Crudités and chips. Rate it Print