Artichoke Dip


This recipe comes from Food & Wine Magazine and its a winner! I used light cream cheese and canned artichokes in water. I also used a lot less oil by opting for a non stick skillet.

2 large shallots—1 minced, 1 thinly sliced
2 garlic cloves, minced
14 oz canned artichoke hearts
1/4 c dry white wine
8 oz cream cheese, softened
1 c shredded Gruyère
2 TBSP chopped parsley
1 1/2 TBSP fresh lemon juice
1 tsp Tabasco
1/2 c grated Parmigiano-Reggiano cheese
Kosher salt
Freshly ground pepper
1/4 c panko

Preheat the oven to 400°.

In a medium skillet, heat the 1 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 c 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 Parmigiano on top. Bake for about 20 minutes, until heated through and lightly golden on top.

Meanwhile, in a non stick skillet, heat 1 tsp 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.