Baked Artichoke Dip With Winter Crudites

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Martha Stewart


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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

Sliced fennel, radishes, carrots, celery, and cauliflower florets, for serving

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