Baked Artichoke Dip with Winter Crudites
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Yield Makes 6 cups
Serves 14 to 16
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
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Remove leaves from 1 artichoke heart; pat dry, and reserve. Thinly slice remaining artichokes; pat dry.
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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.
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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.
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Bake until golden and bubbling, about 15 minutes. Let cool slightly. Garnish with thyme leaves. Serve with crudites.
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.
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.
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.
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.
I created this recipe for the Super Bowl Game/crowd but, added crab and it was awesome! Not a drop was left!!
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.
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.
Friends served this at a party and it was awesome! The lemon offset the heaviness artichoke dips ususally have...