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Baked Artichoke Dip with Winter Crudites
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
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