Snack: Artichoke Dip with Crispy Shallots

This recipe includes fertility superfoods such as:

Broccoli, Lemon

Health and fertility benefits of Artichoke Dip with Crispy Shallots

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

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
1/4 cup dry white wine
8 ounces cream cheese, softened
1 cup shredded Gruyère cheese (3 ounces)
2 tablespoons finely chopped parsley
1 1/2 tablespoons fresh lemon juice
1 teaspoon Tabasco
1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese
Kosher salt
Freshly ground pepper
1/4 cup panko
Toast points and assorted crudités, such as blanched broccoli or romanesco florets, red bell pepper strips and fennel wedges, for serving

Instructions

Preheat the oven to 400 °. In a medium skillet, heat the 2 tablespoons of olive oil until shimmering. Add the minced shallot and garlic and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add the artichokes and cook over moderate heat, stirring occasionally, until heated through, about 5 minutes. Add the wine and simmer until most of the liquid has evaporated, about 3 minutes; let the mixture cool.
In a medium bowl, combine the cream cheese with the Gruyère, parsley, lemon juice, Tabasco and 1/2 cup of the Parmigiano. Fold in the artichoke mixture and season the dip with salt and pepper. Scrape into a shallow 3-cup baking dish and smooth the surface. Sprinkle the panko and 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. Sprinkle the fried shallot on top of the artichoke dip and serve with toast points and crudités.

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