Lemony Tuna and Artichoke Dip

• 10 ounces thawed frozen artichoke quarters, patted dry
• 7 1/2 ounces tuna in olive oil, drained
• 3/4 cup mayonnaise
• 2 teaspoons fresh lemon juice
• 1 teaspoon hot sauce
• 1 garlic clove, finely grated
• 1/4 cup grated Parmigiano-Reggiano cheese
• Salt
• Pepper

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

quarters, olive oil, mayonnaise, lemon juice, hot sauce, garlic, cheese, salt, pepper

Taken from www.foodandwine.com/recipes/lemony-tuna-and-artichoke-dip (may not work)