Monday, February 4, 2008

Martha's Artichoke Dip

It's not very often that I cook something worthy of a blog post, but this past weekend I made an artichoke dip that turned out pretty scrumpcious. It's not that I don't or don't like to cook- I do, but there are definitely others that do it better than me! But Martha helped me along with this one, and since I actually got requests for the recipe, I'll share. I think the lemon zest is what sets this dip apart. It takes a little bit of prep work, but if I can do it, so can you!

Baked Artichoke Dip
(Makes 6 cups; serves 14 to 16)

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
1) Remove leaves from 1 artichoke heart; pat dry, and reserve. Thinly slice remaining artichokes; pat dry.
2) 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.
3) 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.
4) Bake until golden and bubbling, about 15 minutes. Let cool slightly. Garnish with thyme leaves, if desired.

I used 3 8.5-oz cans of artichokes, and that seemed fine. I also used dried thyme. You can serve it with crackers, bagel chips, or sliced veggies. Look for this recipe and more on Martha Stewart's website. Enjoy!


Shireen said...

Sounds and looks YUM! :)
Your salad was yummy, too! ;)
You're such an encourager, help anyone to believe they can do anything!
I enjoyed spending some QT with you on Saturday night.
Love you, girl, Shireen

Anonymous said...

This looks yummy and you'll have to give me a handwritten copy when I'm up next week....I have no clue how to just print this off the web site!! Great weather down here- 70 degrees and cool breezes!! It will be perfect when Georgia comes to visit us!! Hugs, Grammie

Jackie said...

I love an artichoke dip but I like 5 ingredients or less. Try this one:
1 cup mayo
1 cup parmesan chees
a can or jar articokes drained & cut up.
Head at 350 and serve with Ritz crackers