1/2 large onion
(2) 12oz frozen artichokes
1/2 fennel bulb
1 cup water
hot oil (optional)
Cook the onions in olive oil until translucent.
Add artichokes, fennel, water, vegetable broth and hot oil.
Cook on medium heat for 15 minutes. Lower flame to low and cook for an additional 30 minutes, checking every 15 minutes.
- 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
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.
Photography by SauceSupreme