Artichoke Dip with Winter Crudités

A bubbling artichoke dip brings a sense of indulgence to any gathering. An assortment of winter-vegetable crudités adds unexpected freshness and crunch.

3 (14 oz) cans artichoke hearts in water
6 Tbsp. butter, room temperature
¼ cup all-purpose flour, unbleached
2 cups whole milk, warmed
2 tsp. sea salt
black pepper, freshly cracked
⅛ tsp. cayenne pepper
1 cup Parmesan cheese, grated (3 oz)
1 cup Pecorino cheese, grated (3 oz)
1 large onion, finely chopped
1 Tbsp. fresh thyme leaves, chopped, plus leaves for garnish
3 cloves garlic, minced
1½ tsp. lemon peel, freshly grated
¼ cup fresh breadcrumbs

To Serve:
fennel, radishes, carrots, celery and cauliflower florets, sliced

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

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Melt 4 Tbsp. 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 Tbsp. 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 crudités.

Makes 6 cups or 14-16 servings.