HOT CRAB & ARTICHOKE DIP

This recipe comes from 'Gourmet' magazine and is my favorite crab dip.

1 (9-ounce) package frozen artichoke hearts
1 red bell pepper, finely chopped
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups half-and-half
3 scallions, thinly sliced
2 ounces finely grated parmesan (1/2 cup)
1 1/2 teaspoons fresh lemon juice, or to taste
1 1/2 tablespoons minced drained pickled jalapeño chiles
1/2 teaspoon salt
1/4 teaspoon celery salt
3/4 pound jumbo lump crabmeat, picked over

Preheat oven to 375°F.

Cook artichoke hearts according to package instructions, then drain well and finely chop. Cook bell pepper in 1 tablespoon butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes. Stir in artichokes and transfer mixture to a bowl.

Melt remaining 2 tablespoons butter in saucepan over moderately low heat, then add flour and cook roux, stirring, 3 minutes. Add half-and-half in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes.

Remove from heat and stir in artichoke mixture, scallions, 1/3 cup parmesan, lemon juice, jalapeños, salt, and celery salt. Gently stir in crab. Transfer to a buttered 1 1/2-quart shallow baking dish and sprinkle with remaining parmesan.

Bake dip in middle of oven until bubbling, 20 to 25 minutes. Serve warm with benne seed pita toasts.

Serves: 8

"There are several differences between a football game and a revolution. For one thing, a football game usually lasts longer and the participants wear uniforms. Also, there are usually more casualties in a football game. The object of the game is to move a ball past the other team's goal line. This counts as six points. No points are given for lacerations, contusions, or abrasions, but then no points are deducted, either. Kicking is very important in football. In fact, some of the more enthusiastic players even kick the ball, occasionally."~Alfred Hitchcock