Baked Artichoke Parmesan Cheese Dip (No Mayo!) - cooking recipe

Ingredients

3 (14 ounce) cans water-packed artichoke hearts
6 tablespoons unsalted butter, room temperature
1/4 cup all-purpose flour
2 cups whole milk, warmed
2 teaspoons coarse salt
fresh ground black pepper, to taste
1/8 teaspoon cayenne pepper
1 cup parmesan cheese, grated
1 cup gruyere cheese, grated
1 large onion, finely chopped
1 tablespoon fresh thyme leave, chopped
3 garlic cloves, minced
1 1/2 teaspoons lemon zest, finely grated
1/4 cup fresh breadcrumb (optional)

Preparation

Thinly slice remaining artichokes; pat dry.
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.
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. Sprinkle with breadcrumbs.
Bake until golden and bubbling, about 15 minutes. Let cool slightly.
Garnish with thyme leaves.