I kind of hate artichoke dips, and I’ll tell you why. When I hear the words “artichoke dip”, it triggers painful memories of my first job waiting tables during college for a national restaurant chain (that shall remain nameless), where meals often began with a hollowed out boule of white bread filled with glop that can only be described as a melted mass of processed cheese-food and traces of artichoke and spinach and god knows what else.

And that was just the beginning of the meal. 

Ten years later, I’m browsing the interweb, looking for something to bring to Mike and Jo’s that will pair well with wine and appeal to their young son’s sophisticated palate (this is not a joke). And for some inexplicable reason, I see the words “artichoke dip” on Martha’s site, and I read on.

Perhaps it was artichoke lust, or the fact that it involved two very sophisticated, delicious cheeses (and renewed my love affair with Pecorino Romano), but with one read I was sold.

The world would be a happier place if more people would make creamy sauces out of (real) amazing cheeses, and then pour them over steaming pans of sauteed artichokes, caramelized onions, and fresh herbs.

And just like that, I got over my aversion (with not a bread bowl in sight) and learned to love the dip. It was so fun watching Ash eat it too. Which is a credit to Mike and Jo. It went well with a few of the wines we drank – there was definitely a bordeaux in there, and some fun Spanish bottles that have escaped me (I’ll check WineSnob on my iPhone and get back to you). We scooped with blue tortilla chips and with crusty Italian bread and it was cheesy fantasticness.

Baked Artichoke Dip
Adapted from a recipe by Martha Stewart 

3 cans (14 ounces each) artichoke hearts in water

6 tablespoons unsalted butter,room temperature

1/4 cup all-purpose flour

2 cups whole milk, warmed

2 teaspoons coarse salt

Freshly ground black pepper, to taste

1/8 teaspoon cayenne pepper

1 cup grated Parmesan cheese (3 ounces)

1 cup grated pecorino cheese (3 ounces)

1 large onion, finely chopped

1 tablespoon fresh thyme leaves, chopped, plus leaves for garnish

3 garlic cloves, minced

1 1/2 teaspoons finely grated lemon zest

1/4 cup fresh breadcrumbs

Remove leaves from 1 artichoke heart; pat dry, and reserve. 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. Top with reserved artichoke leaves. Sprinkle with breadcrumbs.

Bake until golden and bubbling, about 15 minutes. Let cool slightly. Garnish with thyme leaves.