Nutrition per serving may change if servings are adjusted.
1 14-ounce can artichoke hearts, drained
1 cup plus 1 tablespoon freshly grated Parmesan cheese
1/4 cup reduced-fat mayonnaise
1 clove garlic, finely chopped
1 teaspoon freshly grated lemon zest
Dash of cayenne pepper
Salt & freshly ground pepper, to taste
Preheat oven to 400 °F.
Place artichoke hearts in the center of a clean kitchen towel; gather up the ends and twist firmly to extract all the moisture.
Combine the artichokes, 1 cup Parmesan cheese, mayonnaise, garlic, lemon zest and cayenne pepper in a food processor. Process until smooth, scraping down the sides of the bowl. Season with salt and black pepper.
Spread the mixture in an even layer in a small ovenproof gratin dish. Sprinkle with the remaining 1 tablespoon Parmesan cheese and bake until the top is golden, about 15 minutes. Serve warm.