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Baked Artichoke Dip

Source of Recipe

From "Martha's American Food" by Martha Stewart


Recipe Introduction

"The cocktail-party craze of the 1950s, along with heavy promotions from commercial food producers created a perfect storm of demand, and truly turned 'dip' into a food category all its own. Today, dips are still regarded as festive party fare. Fresh, buttery breadcrumbs top this version. Early recipes for baked artichoke dip called for just three basics: mayonnaise, canned artichokes, and parmesan cheese. The version here produces a dip with a decidedly creamier, deeper flavor, but it's a crowd-pleaser all the same."

List of Ingredients

â—¦ 3 cans (14 ounces each) artichoke hearts in water, drained
â—¦ 6 tablespoons (¾ stick) unsalted butter, softened
â—¦ ¼ cup all-purpose flour
â—¦ 2 cups milk, warmed
â—¦ â…› teaspoon cayenne
â—¦ Coarse salt and freshly ground pepper
â—¦ 1 cup grated parmesan (3 ounces)
â—¦ 1 cup grated Pecorino Romano (3 ounces)
â—¦ 1 large onion, finely chopped
â—¦ 1 tablespoon fresh thyme leaves, coarsely chopped
â—¦ 3 cloves garlic, minced
â—¦ 1 ½ teaspoons finely grated lemon zest
â—¦ ¼ cup fresh breadcrumbs
â—¦ Assorted crackers and flatbreads, for serving


Recipe

Remove leaves from one artichoke heart; pat dry and reserve. Thinly slice remaining artichoke hearts; pat dry.

Preheat oven to 400° F. Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly, 2 minutes. Whisk in milk and bring to a boil. Add cayenne and season with salt and pepper. Simmer until thickened, about 2 minutes. Remove from heat and stir in cheeses.

Melt remaining 2 tablespoons butter in a medium skillet over medium-high heat. Cook onion, stirring occasionally, until softened, about 3 minutes. Add thyme, garlic, and sliced artichoke hearts and cook, stirring, until heated through, about 3 minutes. Add to cheese mixture along with lemon zest.

Transfer to a 2-quart baking dish. Top with reserved artichoke leaves and sprinkle evenly with breadcrumbs. Bake until bubbling and topping is golden, about 15 minutes. Let cool slightly before serving with crackers and flatbreads.

Makes 6 cups