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Hot Artichoke Dip

Source of Recipe

From "Martha Stewart's Appetizers" by Martha Stewart


Recipe Introduction

"Recipes for hot artichoke dip have been passed down for generations, yet the familiar starter is still going strong. After all, the combination of canned artichoke hearts, Parmesan, and creamy béchamel is as good as it gets, though garlic and lemon zest are added here for even more unbeatable flavor. Save some of the artichoke leaves for the top; they'll turn golden and crisp during baking. Serve with toasted bread and crunchy vegetables."

List of Ingredients

â—¦ 3 cans (14 ounces each) artichoke hearts in water
â—¦ 6 tablespoons unsalted butter
â—¦ ¼ cup all-purpose flour
â—¦ 2 cups whole milk, warmed
â—¦ â…› teaspoon cayenne pepper
â—¦ Coarse salt and freshly ground black pepper
â—¦ 1 cup finely grated Parmigiano-Reggiano cheese
â—¦ 1 cup finely grated Pecorino cheese
â—¦ 1 large onion, finely chopped
â—¦ 1 tablespoon fresh thyme leaves, chopped
â—¦ 3 cloves garlic, minced
â—¦ 1 ½ teaspoons finely grated lemon zest
â—¦ ¼ cup fresh coarse breadcrumbs
â—¦ Assorted accompaniments, such as carrots or other crudités, and toasted bread, for serving


Recipe

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

Preheat oven to 400° F. Melt 4 tablespoons butter in a saucepan over medium heat. Add flour, and cook, stirring constantly, 2 minutes. Gradually whisk in milk, and bring to a boil. Add cayenne and season with salt and black pepper. Reduce to a simmer and cook, stirring, 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, stirring frequently, 3 minutes. Add to cheese mixture along with lemon zest. Transfer to a 2-quart baking dish. Top with reserved artichoke leaves and sprinkle with breadcrumbs. Bake until golden and bubbling, about 15 minutes. Serve warm, with accompaniments.

Serves 10 to 12