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

Ingredients:

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)

Method:

• 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