Baked Artichoke Parmesan Cheese Dip (No Mayo!)

• 3 (14 ounce) cans water-packed artichoke hearts
• 6 tablespoons unsalted butter, room temperature
• 1/4 cup all-purpose flour
• 2 cups whole milk, warmed
• 2 teaspoons coarse salt
• fresh ground black pepper, to taste
• 1/8 teaspoon cayenne pepper
• 1 cup parmesan cheese, grated
• 1 cup gruyere cheese, grated
• 1 large onion, finely chopped
• 1 tablespoon fresh thyme leave, chopped
• 3 garlic cloves, minced
• 1 1/2 teaspoons lemon zest, finely grated
• 1/4 cup fresh breadcrumb (optional)

1. Thinly slice remaining artichokes; pat dry.
2. Preheat oven to 400 degrees. Melt 4 tablespoons butter in a saucepan over medium heat. Add flour, and cook, stirring constantly, for 2 minutes.
3. Whisk in milk, and bring to a boil. Add salt, pepper, and cayenne, and simmer until thickened, about 2 minutes. Remove from heat, and stir in cheeses.
4. Melt remaining 2 tablespoons butter in a skillet over medium-high heat. Add onion, and cook 3 minutes.
5. Add thyme, garlic, and sliced artichokes, and cook for 3 minutes. Add to cheese mixture along with zest.
6. Transfer to an 8-cup baking dish. Sprinkle with breadcrumbs.
7. Bake until golden and bubbling, about 15 minutes. Let cool slightly.
8. Garnish with thyme leaves.

water, unsalted butter, flour, milk, coarse salt, fresh ground black pepper, cayenne pepper, parmesan cheese, gruyere cheese, onion, thyme, garlic, lemon zest, fresh breadcrumb

Taken from www.food.com/recipe/baked-artichoke-parmesan-cheese-dip-no-mayo-354298 (may not work)