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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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