• 1 (8.5-oz) can of artichoke hearts (in water)
• 1 1/2 tablespoons capers
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/4 cups half-and-half
• 3 scallions, thinly sliced (or 1 small onion)
• 1/2 cup finely grated Parmigiano Reggiano
• 1 1/2 teaspoons fresh lemon juice, or to taste
• 1/4 teaspoon salt
• 1 can of crabmeat

Preparation:

Preheat oven to 375°F.Drain artichoke hearts and finely chop. Transfer artichokes to a bowl and add capers.

Melt 2 tablespoons butter in saucepan over moderately low heat, then add flour and cook roux, stirring, 3 minutes. Add half-and-half in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes.

Remove from heat and stir in artichoke mixture, scallions, 1/3 cup Parmigiano Reggiano, lemon juice, and salt. Gently stir in crab. Transfer to a buttered 1 1/2-quart shallow baking dish and sprinkle with remaining parmesan.

Bake dip in middle of oven until bubbling, 20 to 25 minutes. Broil on high for 5 minutes or until top is golden. Serve warm.

Cooks’ note: The dip can be prepared (but not baked) 1 day ahead and chilled, covered.

Makes 8 servings.

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Photography by SauceSupreme