Artichokes with Roasted Garlic-Wine Dip
This recipe is designed around the concept of eating artichokes piece-by-piece and dipping them, which enhances and blends the flavors. Try using a dry, white wine when making the dipping sauce, which will ensure a creamy texture and savory flavor.
Yields 4 Servings
- 2 whole garlic heads
- 4 medium artichokes (about 3½ pounds)
- 1/2 cup dry white wine
- 1 cup organic vegetable broth
- 1 tablespoon butter
- 1/4 teaspoon kosher salt
- Chopped fresh parsley (optional)
- Preheat oven to 400°
- Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 400° for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
- Cut off stems of artichokes, and remove bottom leaves. Trim about 1/2 inch from tops of artichokes. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until a leaf near the center of each artichoke pulls out easily. Remove artichokes from pan.
- Combine half of garlic pulp and wine in a small saucepan; bring to a boil. Cook 2 minutes. Add broth; cook until reduced to 1/2 cup (about 8 minutes). Remove from heat; stir in butter and salt.
- Pour mixture into a blender; add remaining half of garlic pulp. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
- Sprinkle dip with parsley, if desired. Serve dip with warm artichokes.
*Recipe courtesy of Cooking Light via myrecipes.com