Photo: Randy Mayor; Styling: Jan Gautro
Yield
4 servings (serving size: 1 artichoke and 3 tablespoons 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.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews

Delicious

LillyHowell1
June 29, 2016
I have made this many times. Everyone loves it. I've also used the sauce over chicken. Yum!

christiramey's Review

Huladog
August 26, 2014
N/A

jmcclintock's Review

jmcclintock
October 31, 2013
N/A

LillyHowell1's Review

christiramey
August 01, 2011
Loved it! It was very very very easy to make!

Huladog's Review

judithrus
May 15, 2011
Total yum! Great dip, super flavor, very easy. It would be great on asparagus too! Can not wait to make again!

judithrus's Review

Laura
February 27, 2009
Great alternative to melted butter for artichoke lovers! I substituted chicken broth as did the other reviewers since I had it in my pantry. I think this dip might be good with other dishes such as steamed lobster that normally are eaten with melted butter. I am anxious to try it with other foods and will definitely make it again when I have an artichoke craving!