Crab and Artichoke Dip

Artichokes:
1 cup white wine
1 quart low-sodium chicken broth
4 garlic cloves
2 bay leaves
2 lemons cut in half
2 sprigs fresh thyme
1 Tablespoon extra-virgin olive oil
To Taste kosher salt
To Taste freshly ground black pepper
4 globe artichokes, peeled down to hearts only (or substitute 1-14 ounce can artichoke bottoms)


Put the wine, chicken broth, garlic, bay leaves, lemon, thyme, and oil in a large pot over medium heat and bring to a boil.  Season with salt and pepper.

Place the artichoke hearts in the poaching liquid and cover with a lid.  Reduce the heat and simmer for 10-12 minutes. The artichokes are done when a knife goes into the base without resistance. Drain the artichokes, discarding the liquid.  Allow to cool, then rough chop and set aside for use in the dip.

2 pounds fresh lump crab meat (not pasteurised), picked over
1 cup mayonnaise
1 cup sour cream
1 teaspoon lemon juice
To Taste kosher salt
To Taste freshly ground black pepper
1 bunch fresh flat-leaf parsley, for garnish


Preheat oven to 400°F.

Combine mayo, sour cream, lemon, salt and pepper in a mixing bowl and stir to combine.  Add chopped, cooked artichoke hearts and lump crab meat.  Stir well and season with more salt and pepper if necessary.  Pour into an oven proof dish (a large ramekin or small gratin dish works well) and bake for 12-15 minutes until heated through and top is nice and bubbly.  Serve with croutons and garnish with parsley sprigs

Croutons:
1  french baguette
extra-virgin olive oil
To Taste kosher salt
To Taste freshly ground black pepper

Preheat oven to 400°F.  Cut baguette on a slight bias into thin slices and lay out on a sheet tray in a single even layer.  Drizzle the bread slices with olive oil and season lightly with salt and pepper.  Bake in the oven for 5-7 minutes until golden brown and crispy.  (Note: cook these at the same time when you bake the dip).  Serve with Artichoke Crab Dip.

Yields 8-10 servings.

Recipe compliments of Tyler Florence.