Ingredients

1 (9 oz.) package frozen artichoke hearts
1 Red Bell pepper, finely chopped
3 Tbsp. Unsalted butter
2 Tbsp. All-purpose flour
1 1/4 Cups half-and-half
3 Scallions, thinly sliced
2 oz. Finely grated parmesan (1/2 Cup)
1 1/2 Tsp. Fresh lemon juice, or to taste
1 1/2 Tsp. Minced drained pickled jalapeno chiles
1/2 Tsp. Salt
1/4 Tsp. Celery Salt
3/4 lb. Jumbo lump Crabmeat, picked over

Method

1) Preheat oven to 375 degrees.
2) Cook artichoke hearts according to package directions, then drail well and finely chop.
3) Cook bell pepper in 1 Tbsp. butter in a 2-3 qt. heavy saucepan over moderatley low heat, stirring occasionally, until softened, about 5 minutes.
4) Stir in artichokes and transfer mixture to a bowl.
5) Melt remaining 2 Tbsp. butter in saucepan over moderately low heat, then add flour and cook roux, stirring, 3 minutes.
6) Add half-and-half in a stream, whisking, and bring to a boil, whisking. Reduce heatand simer, whisking, 3 minutes.
7) Remove from heat and stir in the artichoke mixture, scallions, 1/3 cup parmesan, lemon juice, jalapenos, salt, and celery salt. Gently stir in crab.
8) Transfer to a buttered 1 1/2 qt shallow baking dish and sprinkle with remaining parmesan cheese. (a cast-iron skillet works well here also)
9) Bake dip in middle of oven until bubbling, 20-25 minutes. Serve Warm, serves 8
10) Serve to greedy children