| Level: | Intermediate |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 cup dry white wine
- 4 sprigs thyme
- 2 sprigs rosemary
- 1 bay leaf
- Kosher salt
- 1 lemon, halved
- 2 artichokes, halved, outer leaves removed, tips trimmed, stems and bases peeled
- 1 tablespoon olive oil
- 1/4 cup olive oil
- 3 cloves garlic, smashed
- 1 teaspoon anchovy paste
- 3 tablespoons unsalted butter, cut into cubes
- Kosher salt
Instructions
- For the grilled artichokes: In a medium Dutch oven, combine the white wine, thyme, rosemary, bay leaf, 1/2 teaspoon salt and 1 cup water. Squeeze in the juice from the lemon halves and then drop the lemon halves into the pot. With a small spoon, scoop out the furry choke from each of the artichoke halves.
- Place the artichokes in the pot, cut-side down. Cover the pot and bring the poaching liquid to a simmer over medium-high heat; reduce the heat to medium low to maintain a gentle simmer. Poach the artichokes for 10 minutes, or until the tip of a paring knife slides in easily at the thickest point. Remove the artichokes to a wire rack to drain and cool slightly.
- For the bagna cauda: Place a small saucepan over medium heat. Add the olive oil, garlic and anchovy paste to the hot pan and stir with a wooden spoon, mashing the anchovy paste into the oil. Cook for about 3 minutes, or until the garlic is fragrant and just beginning to toast. Stir in the butter, one piece at a time, until completely incorporated. Season with a pinch of salt. Keep warm over low heat.
- To finish the grilled artichokes: Preheat a grill pan over medium-high heat. Drizzle the artichokes with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt.
- Place the artichokes on the grill, cut-side down; grill until nicely browned, 4 minutes. Turn the artichokes and grill for another 2 minutes, pressing down gently for even browning.
- Serve the artichokes with the bagna cauda on the side for dipping.
Nutrition Facts
| Calories | 266 |
| Total Fat | 26 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 25 milligrams |
| Sodium | 317 milligrams |
| Carbohydrates | 8 grams |
| Dietary Fiber | 4 grams |
| Protein | 2 grams |
| Sugar | 1 grams |
| Calories | 266 |
| Total Fat | 26 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 25 milligrams |
| Sodium | 317 milligrams |
| Carbohydrates | 8 grams |
| Dietary Fiber | 4 grams |
| Protein | 2 grams |
| Sugar | 1 grams |
Reviews
Cook this all the time. It’s my go to for artichokes. Better than just butter. And how much fun is “bagna cauda” to say?
In some areas you can also locate fresh artichokes which are smaller in size than the large globe artichokes. These are more delicate and make this dish easier to prepare.
Wonderful recipe, love the pouching liquid makes the artichokes have a great flavor and are so yummy. If you can’t find the purple artichokes this recipe will work with the green globe artichokes but you will need to cook them longer. Thanks Giada for this recipe.