Artichokes with Bagna Cauda
Artichokes with Bagna Cauda is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place unpeeled garlic cloves in small saucepan.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace unpeeled garlic cloves in small saucepan.
Add enough water to cover garlic cloves by 1 inch.
Bring to boil; reduce heat to medium-low, cover, and simmer until garlic is tender, about 25 minutes.
Drain; transfer to plate.
Chill garlic cloves until cool enough to handle, about 10 minutes.
Squeeze garlic cloves from peel and place cloves in small bowl.
Using fork, mash garlic cloves until smooth.
Melt butter in heavy small saucepan over medium heat.
Add anchovies and sauté 1 minute.
Add mashed garlic and oil.
Simmer over low heat 10 minutes to allow flavors to blend, stirring occasionally.
Season to taste with salt and pepper.
DO AHEAD: Can be made 1 hour ahead.
Let stand at room temperature.
Rewarm before serving, stirring occasionally (bagna cauda will separate when served).
Add artichokes to large pot of boiling salted water.
Cover and cook until just tender when pierced through stem with fork, turning occasionally, 30 to 40 minutes, depending on size of artichokes.
Place 1 hot artichoke on each of 6 plates.
Divide bagna cauda among small bowls or ramekins.
Serve artichokes with warm bagna cauda.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.