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Artichoke Dip with Crispy Shallots
Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for frying
  • 2 large shallots-1 minced, 1 thinly sliced
  • 2 garlic cloves, minced
  • One 9-ounce package frozen artichoke hearts, thawed and drained
  • ¼ cup dry white wine
  • 8 ounces cream cheese, softened
  • 1 cup shredded Gruyère cheese (3 ounces)
  • 2 tablespoons finely chopped parsley
  • 1 ½ tablespoons fresh lemon juice
  • 1 teaspoon Tabasco
  • ½ cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • Kosher salt
  • Freshly ground pepper
  • ¼ cup panko
  • Toast points and assorted crudités, such as blanched broccoli or romanesco florets, red bell pepper strips and fennel wedges, for serving
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