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Baked Artichoke Dip with Winter Crudites

Martha Stewart
  • 0 minutes
  • Serves 16

INGREDIENTS

1

Fennel

3

Garlic cloves

1 1/2 tsp

Lemon, zest

1

Onion, large

1 tbsp

Thyme, fresh leaves

1/4 cup

All-purpose flour

1

Black pepper, Freshly ground

1/8 tsp

Cayenne pepper

2 tsp

Salt, coarse

1/4 cup

Breadcrumbs, fresh

6 tbsp

Butter, unsalted

1 cup

Parmesan cheese, grated

1 cup

Pecorino cheese, grated

2 cups

Whole milk

3 cans

each) artichoke hearts in water