Photo: James Baigrie; Styling: Lindsey Beatty
Yield
Makes 8 to 10 servings

We tested this with full-fat and light mayonnaise, and both were excellent. Prep: 10 minutes; Cook: 30 to 35 minutes.

How to Make It

Step 1

Preheat oven to 350°. Butter a 1-quart ovenproof dish, and set aside. Heat oil in a large skillet over medium heat. Add onion, and sauté 3 to 4 minutes or until soft and translucent.

Step 2

Combine onion, artichoke, and next 9 ingredients in a large bowl, add sea salt and pepper, and stir to combine thoroughly. Transfer to prepared dish, and bake at 350° for 30 to 35 minutes or until heated through and bubbling around edges. Serve warm with Belgian endive, crostini, or crackers.

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