Baked Artichoke Dip with Winter Crudites
A bubbling artichoke dip brings a sense of indulgence to any gathering. An assortment of winter-vegetable crudites adds unexpected freshness and crunch.
- 3 cans (14 ounces each) artichoke hearts in water
- 6 tablespoons unsalted butter, room temperature
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed
- 2 teaspoons coarse salt
- Freshly ground black pepper, to taste
- 1/8 teaspoon cayenne pepper
- 1 cup grated Parmesan cheese (3 ounces)
- 1 cup grated pecorino cheese (3 ounces)
- 1 large onion, finely chopped
- 1 tablespoon fresh thyme leaves, chopped, plus leaves for garnish
- 3 garlic cloves, minced
- 1 1/2 teaspoons finely grated lemon zest
- 1/4 cup fresh breadcrumbs
- Sliced fennel, radishes, carrots, celery, and cauliflower florets, for serving
Remove leaves from 1 artichoke heart; pat dry, and reserve. Thinly slice remaining artichokes; pat dry.
Preheat oven to 400 degrees. Melt 4 tablespoons butter in a saucepan over medium heat. Add flour, and cook, stirring constantly, for 2 minutes. Whisk in milk, and bring to a boil. Add salt, pepper, and cayenne, and simmer until thickened, about 2 minutes. Remove from heat, and stir in cheeses.
Melt remaining 2 tablespoons butter in a skillet over medium-high heat. Add onion, and cook 3 minutes. Add thyme, garlic, and sliced artichokes, and cook for 3 minutes. Add to cheese mixture along with zest. Transfer to an 8-cup baking dish. Top with reserved artichoke leaves. Sprinkle with breadcrumbs.
Bake until golden and bubbling, about 15 minutes. Let cool slightly. Garnish with thyme leaves. Serve with crudites.
SourceMartha Stewart Living, December 2007
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