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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.

  • servings: 16
Photography: Anna Williams

Ingredients

  • 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

Directions

  1. Step 1

    Remove leaves from 1 artichoke heart; pat dry, and reserve. Thinly slice remaining artichokes; pat dry.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Bake until golden and bubbling, about 15 minutes. Let cool slightly. Garnish with thyme leaves. Serve with crudites.

Source
Martha Stewart Living, December 2007

Reviews (8)

  • 5 Jul, 2008

    I thought this was a good recipe and was a party pleaser, but I was a little dissapointed as I expected it to be really exceptional. I thought it might have been a little too creamy, cheesy, and buttery so that the other flavors were somewhat masked and it became a little bland. I think I also prefer artichoke dips that include spinach.

  • 5 Jul, 2008

    I thought this was a good recipe and was a party pleaser, but I was a little dissapointed as I expected it to be really exceptional. I thought it might have been a little too creamy, cheesy, and buttery so that the other flavors were somewhat masked and it became a little bland. I think I also prefer artichoke dips that include spinach.

  • 17 Feb, 2008

    I used buttermilk as a substitute for whole milk for this dip and it turned out great. My boyfriend ate this dip as a side dish to our meal because he did not want the "flavor explosion" to be over.

  • 4 Feb, 2008

    I made this recipe for our Superbowl party and it was just like a dip you'd be served at a restaurant. Easy to make and impressive to serve.

  • 4 Feb, 2008

    I created this recipe for the Super Bowl Game/crowd but, added crab and it was awesome! Not a drop was left!!

  • 30 Jan, 2008

    Served it as a appetizer at thanks giving, and lets just say that no one had room for the meal :(. Damn it Martha you stole the spot light at Thanksgiving, and we had a two turkeys (one fried, and one baked). My boyfriend still talks about how good it was and is begging me to make it again. I have to suggest to most people that this dip is nothing short of "amazing," not even my words.

  • 26 Dec, 2007

    Made this dip for a party. Everyone loved it! Followed the recipe exactly and the flavors were wonderful...especially the lemon. Baked it and served in a pretty glass chafing dish. Stayed warm and delicious.

  • 17 Dec, 2007

    Friends served this at a party and it was awesome! The lemon offset the heaviness artichoke dips ususally have...