Loved it! It was very very very easy to make!
Artichokes with Roasted Garlic-Wine Dip
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.
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- Calories: 135
- Calories from fat: 21%
- Fat: 3.1g
- Saturated fat: 1.9g
- Monounsaturated fat: 0.7g
- Polyunsaturated fat: 0.2g
- Protein: 5.2g
- Carbohydrate: 19.8g
- Fiber: 7.2g
- Cholesterol: 8mg
- Iron: 1.9mg
- Sodium: 403mg
- Calcium: 84mg
- 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.
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