Summer Crudités With Bagna Cauda
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 cup
Olive Oil1 cup
Walnut (finely chopped)6 large
Egg (room temperature)1 small
Fennel (bulb, quartered)Directions:
1
Combine garlic and oil in a small saucepan and cook over low heat, shaking pan occasionally, until garlic is golden and very tender, 15–20 minutes
2
(Reduce heat if garlic is browning too quickly
3
) Using a slotted spoon, transfer to a cutting board and mash to a paste
4
Add anchovies and walnuts to garlic oil and cook over medium heat, stirring occasionally, until anchovies disintegrate and walnuts are golden brown, 5–8 minutes
5
Remove from heat, stir in garlic paste, and season with salt and pepper
6
Transfer bagna cauda to a shallow dish
7
Squeeze 3 lemon halves into a bowl of cold water
8
Working one at a time, remove several layers of tough outer leaves from artichokes to reveal tender light-green leaves
9
Trim stem and peel with a vegetable peeler
10
Cut off top third from artichokes, then halve lengthwise and transfer to lemon water
11
Cook artichokes in a large pot of boiling salted water until a knife slides easily through outer leaves, 5–8 minutes
12
Using a slotted spoon, transfer to a bowl of ice water and let sit until cold, about 5 minutes
13
Drain and pat dry
14
Meanwhile, return water in pot to a boil and cook eggs 8 minutes
15
Drain and transfer eggs to a fresh bowl of ice water; let sit until cold, about 5 minutes
16
Drain, peel, then cut in half
17
Arrange eggs and all vegetables on a platter
18
Season with salt and pepper and squeeze remaining lemon half over
19
Serve with bagna cauda for dipping
20
Combine garlic and oil in a small saucepan and cook over low heat, shaking pan occasionally, until garlic is golden and very tender, 15–20 minutes
21
(Reduce heat if garlic is browning too quickly
22
) Using a slotted spoon, transfer to a cutting board and mash to a paste
23
Add anchovies and walnuts to garlic oil and cook over medium heat, stirring occasionally, until anchovies disintegrate and walnuts are golden brown, 5–8 minutes
24
Remove from heat, stir in garlic paste, and season with salt and pepper
25
Transfer bagna cauda to a shallow dish
26
Squeeze 3 lemon halves into a bowl of cold water
27
Working one at a time, remove several layers of tough outer leaves from artichokes to reveal tender light-green leaves
28
Trim stem and peel with a vegetable peeler
29
Cut off top third from artichokes, then halve lengthwise and transfer to lemon water
30
Cook artichokes in a large pot of boiling salted water until a knife slides easily through outer leaves, 5–8 minutes
31
Using a slotted spoon, transfer to a bowl of ice water and let sit until cold, about 5 minutes
32
Drain and pat dry
33
Meanwhile, return water in pot to a boil and cook eggs 8 minutes
34
Drain and transfer eggs to a fresh bowl of ice water; let sit until cold, about 5 minutes
35
Drain, peel, then cut in half
36
Arrange eggs and all vegetables on a platter
37
Season with salt and pepper and squeeze remaining lemon half over
38
Serve with bagna cauda for dipping