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Gallery Baked Artichoke Dip with Winter Crudites Credit: Anna Williams Recipe Summary Servings: 16 Yield: Makes 6 cups

Ingredients Ingredient Checklist 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

Gallery Baked Artichoke Dip with Winter Crudites Credit: Anna Williams

Recipe Summary Servings: 16 Yield: Makes 6 cups

Baked Artichoke Dip with Winter Crudites      Credit: Anna Williams

Baked Artichoke Dip with Winter Crudites

Credit: Anna Williams

Baked Artichoke Dip with Winter Crudites

Recipe Summary Servings: 16 Yield: Makes 6 cups

Recipe Summary

Servings: 16 Yield: Makes 6 cups

Servings: 16

Yield: Makes 6 cups

16

Makes 6 cups

Ingredients

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

Remove leaves from 1 artichoke heart; pat dry, and reserve. Thinly slice remaining artichokes; pat dry.

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.

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.

Bake until golden and bubbling, about 15 minutes. Let cool slightly. Garnish with thyme leaves. Serve with crudites.

Reviews (9)

 Add Rating & Review     166 Ratings   5 star values:        19    4 star values:        42    3 star values:        68    2 star values:        28    1 star values:        9

Reviews (9)

Add Rating & Review     166 Ratings   5 star values:        19    4 star values:        42    3 star values:        68    2 star values:        28    1 star values:        9

Add Rating & Review

166 Ratings 5 star values: 19 4 star values: 42 3 star values: 68 2 star values: 28 1 star values: 9

166 Ratings 5 star values: 19 4 star values: 42 3 star values: 68 2 star values: 28 1 star values: 9

166 Ratings 5 star values: 19 4 star values: 42 3 star values: 68 2 star values: 28 1 star values: 9

  • 5 star values: 19 4 star values: 42 3 star values: 68 2 star values: 28 1 star values: 9

    Martha Stewart Member     Rating: Unrated       02/24/2016   Great recipe! I served this at my super bowl party 2016. This recipe I will continue to use. Thank you.  

Martha Stewart Member     Rating: Unrated       07/05/2008   I thought this was a good recipe and was a party pleaser, but I was a little dissapointed as I expected it to be really exceptional. I thought it might have been a little too creamy, cheesy, and buttery so that the other flavors were somewhat masked and it became a little bland. I think I also prefer artichoke dips that include spinach.  

Martha Stewart Member     Rating: Unrated       02/17/2008   I used buttermilk as a substitute for whole milk for this dip and it turned out great. My boyfriend ate this dip as a side dish to our meal because he did not want the "flavor explosion" to be over.  

Martha Stewart Member     Rating: Unrated       02/04/2008   I made this recipe for our Superbowl party and it was just like a dip you'd be served at a restaurant. Easy to make and impressive to serve.  

Martha Stewart Member     Rating: Unrated       02/04/2008   I created this recipe for the Super Bowl Game/crowd but, added crab and it was awesome! Not a drop was left!!  

Martha Stewart Member     Rating: Unrated       01/30/2008   Served it as a appetizer at thanks giving, and lets just say that no one had room for the meal :(. Damn it Martha you stole the spot light at Thanksgiving, and we had a two turkeys (one fried, and one baked). My boyfriend still talks about how good it was and is begging me to make it again. I have to suggest to most people that this dip is nothing short of "amazing," not even my words.  

Martha Stewart Member     Rating: Unrated       12/26/2007   Made this dip for a party. Everyone loved it! Followed the recipe exactly and the flavors were wonderful...especially the lemon. Baked it and served in a pretty glass chafing dish. Stayed warm and delicious.  

Martha Stewart Member     Rating: Unrated       12/17/2007   Friends served this at a party and it was awesome! The lemon offset the heaviness artichoke dips ususally have...

    Martha Stewart Member

    Rating: Unrated 02/24/2016

Great recipe! I served this at my super bowl party 2016. This recipe I will continue to use. Thank you.

Rating: Unrated

Rating: Unrated 07/05/2008

I thought this was a good recipe and was a party pleaser, but I was a little dissapointed as I expected it to be really exceptional. I thought it might have been a little too creamy, cheesy, and buttery so that the other flavors were somewhat masked and it became a little bland. I think I also prefer artichoke dips that include spinach.

Rating: Unrated 02/17/2008

I used buttermilk as a substitute for whole milk for this dip and it turned out great. My boyfriend ate this dip as a side dish to our meal because he did not want the “flavor explosion” to be over.

Rating: Unrated 02/04/2008

I made this recipe for our Superbowl party and it was just like a dip you’d be served at a restaurant. Easy to make and impressive to serve.

I created this recipe for the Super Bowl Game/crowd but, added crab and it was awesome! Not a drop was left!!

Rating: Unrated 01/30/2008

Served it as a appetizer at thanks giving, and lets just say that no one had room for the meal :(. Damn it Martha you stole the spot light at Thanksgiving, and we had a two turkeys (one fried, and one baked). My boyfriend still talks about how good it was and is begging me to make it again. I have to suggest to most people that this dip is nothing short of “amazing,” not even my words.

Rating: Unrated 12/26/2007

Made this dip for a party. Everyone loved it! Followed the recipe exactly and the flavors were wonderful…especially the lemon. Baked it and served in a pretty glass chafing dish. Stayed warm and delicious.

Rating: Unrated 12/17/2007

Friends served this at a party and it was awesome! The lemon offset the heaviness artichoke dips ususally have…

All Reviews for Baked Artichoke Dip with Winter Crudites

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Baked Artichoke Dip with Winter Crudites

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest