Easy, delicious 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