Ok, there has got to be a better way to have your mouth numbed at the dentist.  I mean, couldn’t someone invent some kind of trans-gum patch that they could put on while they’re working, and then just take it off at the end and voila, you’re no longer dribbling water down your shirt trying to drink some water?  And it would be much less painful, and that’s the most important thing, right?

Well, maybe being able to eat is important too.  Especially something as good as this Tuna Artichoke Melt.  A tasty twist on the more familiar tuna melt, this recipe adds artichoke hearts to the tuna and is dressed with a mayonnaise-free vinaigrette.  It’s extra good topped with avocado, tomato, and Swiss cheese, and if you’re feeling ambitious you can make your own English Muffins to hold it all.  Yum.

I’m hoping the numbness will be gone by the time I finish making lunch.

Tuna Artichoke Melt

from Shortbread

serves 4

Ingredients

• 1 cup jarred artichoke hearts, drained and chopped
• 1/4 cup scallions, chopped
• 2 tablespoons fresh lemon juice
• 2 teaspoons olive oil
• 1 teaspoon Italian seasoning
• 1/4 teaspoon pepper
• 12 oz canned tuna, drained and flaked
• 4 English muffins, split
• 4 slices Swiss cheese
• avocado, tomato slices (optional)

Directions

1. Preheat broiler.
2. Combine first 7 ingredients in a bowl.
3. Place muffin halves on a baking sheet and divide the tuna mixture evenly over them. Top each with avocado and tomato if desired, and half of a cheese slice.
4. Broil until cheese is golden and melted, about 5 minutes.

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