Shelly's Recipe

BAKED ARTICHOKE DIP WITH WINTER CRUDITES

Category: Dips - Hot

3 (14 oz) cans artichoke hearts in water
6 tbsp unsalted butter,room temperature
1/4 cup flour
2 cups whole milk, warmed
2 tsp coarse salt
Freshly ground black pepper, to taste
1/8 tsp cayenne pepper
1 cup grated Parmesan cheese
1 cup grated pecorino cheese
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

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

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 cheeses.

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. Bake until golden and bubbling, about 15 minutes. Let cool slightly. Garnish with thyme leaves. Serve with crudites. Serves 14 to 16