Posts Tagged With: Garlic

Artichokes with Roasted Garlic & White Wine Sauce

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).

Enjoy!

  • 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.

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Categories: American, Recipes, Sides | Tags: , , , | 4 Comments

Best. Condiment. Ever. Garlic Aioli!

Once upon a time, I hated sweet potatoes.  I mean really hated them.  To me a potato wasn’t supposed to be sweet and quite frankly they made me gag.  I was a bit of a weirdo.  I bet if they weren’t called potatoes,  I probably wouldn’t have had such an issue – I clearly got caught up on the way things were supposed to taste and a sweet potato did NOT taste like a potato.  I had similar qualms with other foods too:

  • I only liked yellow mustard.  Honey mustard, Dijon mustard, spicy mustard, etc. all were awful to me.  Thank goodness I got over this!
  • Dill pickles all the way.  Bread & Butter or gherkins were a no go (okay, this qualm still exists…I really only like dill pickles).  At least I’ll now eat homemade pickles

Anyways, now back to my story…one day, someone ordered fresh sweet potato chips with a side of aioli and the rest is history.  I was hooked.  Deep fry those puppies and give me a kick-butt sauce to dip them in and I’m sold!  Since then, I have come to love sweet potatoes in multiple forms (all except that classic casserole with the marshmallows…I just can’t do it).  Chips, fries, mashed, baked, etc.  I have to credit my love of sweet potatoes to the condiment that started it all: Aioli.  And here’s my favorite recipe!  (Here’s a little tip, pulverize it a little more and it becomes homemade mayonnaise you can wow your friends with).

Enjoy!

  • 1 fresh garlic clove, minced
  • Juice from 1 lemon
  • 1/8 tsp. granulated sugar
  • 1/2 tsp. sea salt
  • 1/4 tsp. white pepper
  • 2 large egg yolks
  • 3/4 c. extra virgin olive oil
  • 1/8 tsp. paprika

Throw garlic, lemon juice, sugar, salt, pepper, and egg yolks in a food processor and give it a quick blend.  With the food processor still running, slowly pour the olive oil in and process until blended and becoming thick.  Season with paprika and serve immediately with some sweet potato fries or grilled veggies.

Categories: Condiments, Recipes, Snacks | Tags: , , , , , | 5 Comments

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