Ingredients
1
(9-oz) package frozen artichoke hearts
1
red bell pepper, finely chopped
3
scallions, thinly sliced
2
oz finely grated parmesan (1/2 cup)
1
1/2 tsp fresh lemon juice, or to taste
1
1/2 tbsp minced drained pickled jalapeño chiles
3/4
lb jumbo lump crabmeat, picked over
Accompaniment: benne seed pita toasts
Directions
1.
Preheat oven to 375°F.
2.
Cook artichoke hearts according to package instructions, then drain well and finely chop. Cook bell pepper in 1 tablespoon butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes. Stir in artichokes and transfer mixture to a bowl.
3.
Melt remaining 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.
4.
Remove from heat and stir in artichoke mixture, scallions, 1/3 cup parmesan, lemon juice, jalapeños, salt, and celery salt. Gently stir in crab. Transfer to a buttered 1 1/2-quart shallow baking dish and sprinkle with remaining parmesan.
5.
Bake dip in middle of oven until bubbling, 20 to 25 minutes. Serve warm.
7.
Dip can be prepared (but not baked) 1 day ahead and chilled, covered.
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