Artichokes with Roasted Garlic-Wine Dip

Artichokes with Roasted Garlic-Wine Dip Recipe
Photo: Randy Mayor; Styling: Jan Gautro
Add the roasted garlic in two stages--half is cooked with wine and broth to soften the flavor, and the rest is added at the end for a more potent taste. If you plan to serve the remaining wine with this first course, choose a crisp, acidic pinot grigio or sauvignon blanc, which pair well with artichokes. Otherwise, any dry white will work for the sauce.


4 servings (serving size: 1 artichoke and 3 tablespoons dip)

Recipe from

Cooking Light

Nutritional Information

Calories 135
Caloriesfromfat 21 %
Fat 3.1 g
Satfat 1.9 g
Monofat 0.7 g
Polyfat 0.2 g
Protein 5.2 g
Carbohydrate 19.8 g
Fiber 7.2 g
Cholesterol 8 mg
Iron 1.9 mg
Sodium 403 mg
Calcium 84 mg


2 whole garlic heads
4 medium artichokes (about 3 1/2 pounds)
1/2 cup dry white wine
1 cup organic vegetable broth (such as Swanson Certified Organic)
1 tablespoon butter
1/4 teaspoon kosher salt
Chopped fresh parsley (optional)


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 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.

Gretchen Roberts,

Cooking Light

June 2007
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