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Artichoke Dip

Flatbush Farm o Brooklyn, NY


Flatbush Farm feels like a cross between a French bistro, an English pub and a Brooklyn neighborhood joint, and the bar menu includes corresponding comfort foods. One is this all-American, over-the-top, cheese-smothered dip.

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  • Servings: 8

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  • 1 large jalapeño
  • Four 9-ounce boxes frozen artichokes—thawed, drained and coarsely chopped
  • 3/4 cup mayonnaise
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1 garlic clove, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon kosher salt
  • 1 teaspoon Tabasco
  • 2 1/2 ounces sharp white cheddar cheese, shredded (1 cup)
  • Crackers or sliced baguette, for serving


  1. Preheat the oven to 350°. Roast the jalapeño directly over a gas flame, turning, until charred all over. Let cool, then peel and seed the jalapeño and cut it into 1/4-inch dice.
  2. In a large bowl, mix the artichokes with the jalapeño, mayonnaise, Parmigiano, garlic, lemon juice, lemon zest, salt and Tabasco. Transfer the mixture to a 1-quart baking dish. Bake for about 15 minutes, or until hot.
  3. Preheat the broiler. Sprinkle the shredded cheddar evenly over the hot dip. Broil for about 2 minutes, until browned in spots and bubbly. Serve hot or warm, with crackers.
Photo © Wendell T. Webber Published December 2008

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