Artichoke dip like you've never seen it before:
2 large shallots—1 minced, 1 thinly sliced1/4 cup dry white wine2 tablespoons finely chopped parsley1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheeseToast points and assorted crudités, such as blanched broccoli or romanesco florets, red bell pepper strips and fennel wedges, for servingPreheat the oven to 400°. In a medium skillet, heat the 2 tablespoons of olive oil until shimmering.
Scrape into a shallow 3-cup baking dish and smooth the surface. Sprinkle theand remaining 2 tablespoons of Parmigiano on top. Bake for about 20 minutes, until heated through and lightly golden on top.Meanwhile, in a small skillet, heat 1/4 inch of olive oil until shimmering. Add the sliced shallot and fry over moderate heat, stirring, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the fried shallot to paper towels to drain and cool.
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