Crab & Artichoke Dip – La Boîte

Ingredients

• 1 (8 ounce) container of lump crab meat, picked over for any bits of shell and cartilage
• 1 (14 ounce) can of artichoke hearts in water, drained and cut into thin slices lengthwise
• 1 stick butter
• 1 small onion, finely minced
• 2-3 scallions, greens thinly sliced on the bias and reserved for garnish, whites finely minced
• 2 tsp Pierre Poivre N7
• 2 Tbsp all-purpose flour
• 1 (12 ounce can) of evaporated milk
• Lemon juice, and or a high-acid white wine (e.g Riesling, Muscadet)
• Aleppo pepper, to taste
• Hot sauce, to taste
• 1/2 cup grated Gruyère (or sub Sbrinz or Emmental)
• 1/2 cup grated Fontina (or sub Edam or mild provolone)
• Salt, to taste