Lemony

Artichoke Dip

HANDS-ON TIME

15 MIN

TOTAL TIME

30 MIN

Serves 6 to 8

When I was growing up in California, artichokes were an everyday kind of food. During high school, I’d drive across town to my favorite lunch spot, Manny’s California Fresh, for whole steamed ’chokes that I’d dip, leaf by leaf, in butter and vinegar, then scrape between my teeth. That nutty, starchy flavor was heaven to me.

Eventually, I turned to online cooking videos to learn how to “butcher” raw artichokes so I could cook the prickly little beasts at home. It takes patience, confidence, and care to get to the good stuff—the heart. But boy, did I want the good stuff. I would spend a full hour just cutting out enough hearts for a single batch of my favorite diner-style artichoke dip. At some point I just gave up. Artichokes 1, Justin 0.

But then, one great day, I discovered frozen artichoke hearts. (Hear me out.) These are no ordinary ho-hum frozen vegetable. They’re so easy to use, and so full of pure flavor. Seriously, all they need is a little bit of chopping and then it’s go time.

• ½ cup mayonnaise
• 1 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 garlic clove, finely grated
• 2 dashes of Tabasco or other Louisiana-style hot sauce
• 2 (9-ounce) packages frozen artichoke heart quarters, thawed, patted dry, and coarsely chopped
• 1½ cups shredded Monterey Jack cheese
• ¼ cup chopped fresh chives, plus more for sprinkling
• Kosher salt and freshly ground black pepper
• ½ cup panko bread crumbs
• 2 tablespoons unsalted butter, melted
• Herbed Tortilla Crisps (recipe follows) or pita chips, for serving

Preheat the oven to 400°F.

In a large bowl, whisk together the mayonnaise, lemon zest, lemon juice, garlic, and Tabasco. Fold in the artichoke hearts, cheese, and chives. Season the dip with salt and pepper and scrape into a 1-quart glass or ceramic baking dish.

In a small bowl, toss the panko with the melted butter and a pinch each of salt and pepper. Sprinkle the panko evenly on top of the dip. Bake for about 15 minutes, until the dip is hot and the topping is golden. Sprinkle with chopped chives and serve with Herbed Tortilla Crisps or pita chips.

DO IT AHEAD The unbaked dip can be refrigerated overnight. Let stand at room temperature for 15 minutes before baking and garnishing with chives.