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.

Gretchen Roberts
Recipe by Cooking Light June 2007

Gallery

Randy Mayor; Styling: Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

135 calories; calories from fat 21%; fat 3.1g; saturated fat 1.9g; mono fat 0.7g; poly fat 0.2g; protein 5.2g; carbohydrates 19.8g; fiber 7.2g; cholesterol 8mg; iron 1.9mg; sodium 403mg; calcium 84mg.