Recipe

Baked Artichoke Dip With Winter Crudites Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 10 months ago A tasty dip for all the superbowl watchers...the lemon takes the heaviness out of this delicacy and the vegies sure do make it crunchy and healthy. Prep:15m Cook:25m Servings:14	Mystic_rive
	crunchy healthy game day food

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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

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.

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