Recipe adapted from Martha Stewart Living
serves 14 to 16 (in the picture above, I halved the recipe to feed a smaller crowd)
- 3 cans (14 ounces each) artichoke hearts in water
- 4 tablespoons unsalted butter,room temperature
- 2 tablespoons extra-virgin olive oil
- 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 panko breadcrumbs
- Sliced fennel, radishes, carrots, cauliflower florets, and sourdough bread for serving
- Preheat oven to 400 degrees. Remove leaves from 1 artichoke heart; pat dry, and reserve. Squeeze excess water from remaining artichokes and thinly slice.
- 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.
- Heat 2 tablespoons of olive oil 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 panko breadcrumbs.
- Bake until golden and bubbling, about 15 minutes. Let cool slightly. Garnish with thyme leaves. Serve with crudites and warm, crusty bread.
Cost-Saving Tip: Trader Joe’s carries most of the ingredients for this delicious dip at reasonable prices.