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