- 8
- 60 mins
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for frying
- 2 large shallots—1 minced, 1 thinly sliced
- 2 garlic cloves, minced
- One 9-ounce package frozen artichoke hearts, thawed and drained
- 1/4 cup dry white wine
- 8 ounces cream cheese, softened
- 1 cup shredded Gruyère cheese (3 ounces)
- 2 tablespoons finely chopped parsley
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon Tabasco
- 1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- Kosher salt
- Freshly ground pepper
- 1/4 cup panko
- Toast points and assorted crudités, such as blanched broccoli or romanesco florets, red bell pepper strips and fennel wedges, for serving
Preparation
Step 1
Preheat the oven to 400°. In a medium skillet, heat the 2 tablespoons of olive oil until shimmering. Add the minced shallot and garlic and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add the artichokes and cook over moderate heat, stirring occasionally, until heated through, about 5 minutes. Add the wine and simmer until most of the liquid has evaporated, about 3 minutes; let the mixture cool.
In a medium bowl, combine the cream cheese with the Gruyère, parsley, lemon juice, Tabasco and 1/2 cup of the Parmigiano. Fold in the artichoke mixture and season the dip with salt and pepper. Scrape into a shallow 3-cup baking dish and smooth the surface. Sprinkle the panko and remaining 2 tablespoons of Parmigiano on top. Bake for about 20 minutes, until heated through and lightly golden on top.
Meanwhile, in a small skillet, heat 1/4 inch of olive oil until shimmering. Add the sliced shallot and fry over moderate heat, stirring, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the fried shallot to paper towels to drain and cool. Sprinkle the fried shallot on top of the artichoke dip and serve with toast points and crudités.