the thrifty crafter

Recipe adapted from  Martha Stewart Living

serves 14 to 16 (in the picture above, I halved the recipe to feed a smaller crowd)

Ingredients:

• 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

Directions:

1. Preheat oven to 400 degrees.  Remove leaves from 1 artichoke heart; pat dry, and reserve. Squeeze excess water from remaining artichokes and thinly slice.
2. 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.

   

3. Add salt, pepper, and cayenne, and simmer until thickened, about 2 minutes. Remove from heat, and stir in cheeses.

   

4. 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.

   

5. Add to cheese mixture along with zest. Transfer to an 8-cup baking dish. Top with reserved artichoke leaves. Sprinkle with panko breadcrumbs.

   

6. 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.