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Ingredients

• 2 garlic cloves, 1 cut in half
• teaspoon coarse salt, plus more for seasoning
• 1 teaspoon zest plus the juice of 1 lemon
• One 14-ounce can quartered artichoke hearts, drained well and patted dry on paper towels
• One 12-ounce can water-packed tuna, drained and flaked
• 1/4 red onion, finely chopped
• 2 celery ribs, finely chopped
• 10 sun-dried tomatoes, thinly sliced
• 10 fresh basil leaves, thinly sliced (about cup)
• 1/4 cup extra-virgin olive oil (EVOO), eyeball it
• Freshly ground pepper
• Four 1-inch-thick slices of crusty bread
• 1 cup chopped arugula
• pound Italian Fontina cheese, sliced

Description

Rachael Ray Magazine