Saturday, July 3, 2010

Awesome Artichokes

A click from the garden - late June

Artichokes with Roasted Garlic Wine Dip
As published in Cooking Light magazine June 2007

Prep Time:    15 minutes 
Cook Time:   One hour and 15 minutes
Servings:       4 servings

2 whole garlic heads
4 medium to large artichokes
3 cups of vegetable stock
3 to 4 teaspoons minced garlic
1/2 cup dry white wine
1 cup of vegetable broth
1 tablespoon butter
1/4 teaspoon of kosher salt
chopped fresh parsley (garnish)

  • Preheat oven to 400 degrees
  • Remove white papery skin from garlic heads (do not peel or separate the cloves).  Wrap each head separately in foil.  Bake at 400 degrees for 45 minutes; cool 10 minutes.  Separate cloves; squeeze to extract garlic pulp.  Discard skins to compost pile.
  • Clean and trim artichokes.  Place artichokes, stem side down, in a large dutch oven.
  • Pour in the vegetable stock and enough water so that the artichokes are almost covered.  Add bay leaves and spoon about a teaspoon of minced garlic over each artichoke.
  • 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 the garlic pulp and the wine in a small saucepan; bring to a boil.  Cook 2 minutes.  Add broth, butter, and salt; whisk until garlic is nicely broken up.  Cook until reduced to 1/2 a cup.
  • Sprinkle dip with parsley, if desired.  Serve dip with warm artichokes.
Recipe Links:

Here is the original post from Cooking Light.

A click from the Kitchen - late May

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