Ingredients

Makes 8 servings

　　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

　　Accompaniment: benne seed pita toasts

　　

Step 1

Preheat oven to 375°F.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

Bake dip in middle of oven until bubbling, 20 to 25 minutes. Serve warm.

　　Cooks' note:

　　Dip can be prepared (but not baked) 1 day ahead and chilled, covered.