Artichokes have a really short season, so I love to make this appetizer with them when they’re available! So tasty! And, I’ve even found that jarred artichoke hearts (the non-marinated type) work well with the dip when fresh artichokes are not in season – makes an easy substitute, and then you can have this appetizer any time of year. Also, the garlic-wine dip freezes well, so you can make it ahead and have it available for a spur-of-the moment cocktail party – just defrost and open a jar of artichoke hearts, and voila! Enjoy!
Artichokes with Roasted Garlic-Wine Dip
From Cooking Light, June 2007
Yield: 4 servings (serving size: 1 artichoke and 3 tablespoons dip)
2 whole garlic heads
4 medium artichokes (about 3 1/2 pounds)
1/2 cup dry white wine
1 cup organic vegetable broth (or can sub chicken broth)
1 tablespoon butter
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.
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.
**Note** I typically use 2 artichokes for about 4 people, so the entire recipe would probably serve at least 8 people, and would be enough to make as one of the appetizers for a party (since not everyone will eat the artichokes). As an off-season substitute, you can use jarred artichoke hearts with the dip – still tasty!