Food & Cooking Recipes Appetizers Baked Artichoke Dip with Winter Crudites 3.2 (166) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Anna Williams Servings: 16 Yield: 6 cups A bubbling artichoke dip brings a sense of indulgence to any gathering. An assortment of winter-vegetable crudites adds unexpected freshness and crunch. Ingredients 3 cans (14 ounces each) artichoke hearts in water 6 tablespoons unsalted butter, room temperature ¼ cup all-purpose flour 2 cups whole milk, warmed 2 teaspoons coarse salt Freshly ground black pepper, to taste ⅛ 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 ½ teaspoons finely grated lemon zest ¼ cup fresh breadcrumbs Sliced fennel, radishes, carrots, celery, and cauliflower florets, for serving Directions 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. Rate it Print