Artichokes With Bagna Cauda
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 tbsps
Butter1 cup
Extra-Virgin Olive OilDirections:
1
Place unpeeled garlic cloves in small saucepan
2
Add enough water to cover garlic cloves by 1 inch
3
Bring to boil; reduce heat to medium-low, cover, and simmer until garlic is tender, about 25 minutes
4
Drain; transfer to plate
5
Chill garlic cloves until cool enough to handle, about 10 minutes
6
Squeeze garlic cloves from peel and place cloves in small bowl
7
Using fork, mash garlic cloves until smooth
8
Melt butter in heavy small saucepan over medium heat
9
Add anchovies and sauté 1 minute
10
Add mashed garlic and oil
11
Simmer over low heat 10 minutes to allow flavors to blend, stirring occasionally
12
Season to taste with salt and pepper
13
DO AHEAD: Can be made 1 hour ahead
14
Let stand at room temperature
15
Rewarm before serving, stirring occasionally (bagna cauda will separate when served)
16
Add artichokes to large pot of boiling salted water
17
Cover and cook until just tender when pierced through stem with fork, turning occasionally, 30 to 40 minutes, depending on size of artichokes
18
Drain
19
Place 1 hot artichoke on each of 6 plates
20
Divide bagna cauda among small bowls or ramekins
21
Serve artichokes with warm bagna cauda
22
Place unpeeled garlic cloves in small saucepan
23
Add enough water to cover garlic cloves by 1 inch
24
Bring to boil; reduce heat to medium-low, cover, and simmer until garlic is tender, about 25 minutes
25
Drain; transfer to plate
26
Chill garlic cloves until cool enough to handle, about 10 minutes
27
Squeeze garlic cloves from peel and place cloves in small bowl
28
Using fork, mash garlic cloves until smooth
29
Melt butter in heavy small saucepan over medium heat
30
Add anchovies and sauté 1 minute
31
Add mashed garlic and oil
32
Simmer over low heat 10 minutes to allow flavors to blend, stirring occasionally
33
Season to taste with salt and pepper
34
DO AHEAD: Can be made 1 hour ahead
35
Let stand at room temperature
36
Rewarm before serving, stirring occasionally (bagna cauda will separate when served)
37
Add artichokes to large pot of boiling salted water
38
Cover and cook until just tender when pierced through stem with fork, turning occasionally, 30 to 40 minutes, depending on size of artichokes
39
Drain
40
Place 1 hot artichoke on each of 6 plates
41
Divide bagna cauda among small bowls or ramekins
42
Serve artichokes with warm bagna cauda