Ingredients:
2 tablespoons extra virgin olive oil (plus extra for frying)
2 large shallots, 1 minced + 1 thinly sliced
2 garlic cloves, minced
1 9-ounce package frozen artichoke hearts, thawed and drained
¼ cup dry white wine
8 ounces cream cheese, softened
1 cup gruyere cheese, shredded
2 tablespoons finely chopped parsley
1½ tablespoons fresh lemon juice
1 teaspoon Tabasco sauce
½ cup plus 2 tablespoons grated parmesan cheese
Salt and Pepper to taste
¼ cup panko crumbs
Directions:
Preheat the oven to 400F. 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. Add the wine and simmer until most of the liquid has evaporated, let the mixture cool.
In a medium bowl, combine the cream cheese with the gruyere, parsley, lemon juice, Tabasco, and ½ cup of the parmesan. Fold in the artichoke mixture and season with salt and pepper. Scrape into a shallow 3-cup baking dish and smooth the surface. Sprinkle the panko and remaining 2 tablespoons of Parmesan on top. Bake for about 20 minutes until lightly golden on top.
Meanwhile, in a small skillet, heat ¼ inch of olive oil until shimmering. Add the sliced shallot and fry over moderate heat, stirring, until golden and crisp. 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 and crudités.
The unbaked dip can be refrigerated overnight, the fried shallots can be kept at room temperature.
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