Baked Artichoke Dip with Winter Crudités
Meagan
ingredients
- 3 cans (14 oz. each) artichoke hearts in water
- 6 Tbsp. unsalted butter, room temperature
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed
- Freshly ground pepper, to taste
- 1/8 tsp. cayenne pepper
- 1 cup grated Parmesan cheese (3 oz.)
- 1 cup grated pecorino cheese (3 oz.)
- 1 large onion, finely chopped
- 1 Tbsp. fresh thyme leaves, chopped, plus leaves for garnish
- 3 garlic cloves, minced
- 1 1/2 tsp. finely grated lemon zest
- 1/4 cup fresh breadcrumbs
- Sliced fennel, radishes, carrots, celery, and cauliflower florets, for serving.
directions
- 1
Remove leaves from 1 artichoke heart; pat dry, and reserve. Thinly slice remaining artichokes; pat dry.
- 2
Preheat oven to 400°. Melt 4 Tbsp. 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 cheese.
- 3
Melt remaining 2 Tbsp. 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
Bake until golden and bubbling, about 15 minutes. Let cool slightly. Garnish with thyme leaves. Serve with crudités.
Source: Brenda
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