Baked Artichoke Dip With Winter Crudites |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 14 |
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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. 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:
1. Directions
2. Remove leaves from 1 artichoke heart; pat dry, and reserve. Thinly slice remaining artichokes; pat dry.
3. 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.
4. 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.
5. Bake until golden and bubbling, about 15 minutes. Let cool slightly. Garnish with thyme leaves. Serve with crudites.
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