Hot Crab and Artichoke Dip

Ingredients

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