What to do with those gorgeous artichokes, so photogenic but never sure if it’s worth the effort? Here’s a simple, delicious sounding recipe I found on Cooking Light that I’d like to try out tonight, especially inspired by the combination of artichokes + garlic… and a little wine. Why perfect!
What you’ll need:
Preheat oven to 400°F/200°C.
Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake 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. Read More…
Voila…Apero is served!