Easy, delicious Artichokes – Saturday weekly recipe post

Easy, delicious Artichokes

artichokes

The Stuff you need;

  • 2 whole large garlic heads
  • 4 medium-large artichokes (about 3.4 – 4 pounds)
  • 1/2 cup dry white wine
  • 1 cup vegetable or chicken stock
  • 1 TBS butter or olive oil
  • 1/4 tsp kosher salt
  • Chopped fresh parsley (optional)

What to do with the Stuff:

  • Preheat oven to 400°
  • Remove white papery skin from garlic heads (do not peel or separate the cloves)
  • Wrap each head separately in foil
  • Bake at 400° for 45 minutes; cool 10 minutes
  • Separate cloves; squeeze to extract garlic pulp, discard skins
  • Cut off stem of artichokes, and remove bottom leaves, so the artichoke can sit in the pan
  • Trim approx 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 45-50 minutes, or until a leaf near the center of each artichoke pulls out easily
  • Remove artichokes from pan, slice lengthwise, remove choke with small spoon, discard choke.
  • Combine half of garlic pulp and wine in a small saucepan; bring to a boil
  • Cook 2 minutes, add stock; cook until reduced to 1/2 cup (about 8-10 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
  • Serve dip with warm artichokes

 

 

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