Artichokes were on sale the other day at the grocery store (four for five dollars!) and I wanted to experiment. I hadn’t had whole artichokes in such a long time and honestly had never cooked them myself. To be completely honest with you, these things really aren’t that scary at all. Don’t be intimidated my friends, there’s just just one good whack with a knife to trim the top off and then some boiling action in a large pot. Tada: Artichokes for dinner! I served mine with some whole wheat spaghetti tossed in fresh pesto.
How do you eat them? Simple! Rip off the leaves and drag your teeth along the inside edge, scraping away the soft flesh. As you get closer to the center, you can actually eat the leaves entirely. Whatever you do, do NOT discard the center of the artichoke! Seriously, the center is the grand prize – its the heart and is fabulously delicious!
I got this recipe from Cooking Light…shocking, I know. I’ve got some new stuff coming for you soon! I’m finally finding some time to spend in the kitchen again and have been up to some yummy stuff (spoiler alert: I’ve got THE BEST carrot cake coming your way).
- 2 whole garlic heads
- 4 medium artichokes (about 3 1/2 pounds)
- 1/2 c. dry white wine
- 1 c. organic chicken broth
- 1 TBS butter
- 1/4 tsp. 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.