Artichokes with Roasted Garlic-Wine Dip
Typically we dip our artichokes in Miracle Whip (my husband) or Mayonnaise (me). The Roasted Garlic-Wine Dip is our new favorite. It makes a fabulous bread dip, too.Yield: 4 servings (serving size: 1 artichoke and 3 tablespoons dip)
|2 wholes||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)|
|1/4 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.
While gariic is roasting, 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.