Artichokes with Bagna Cauda

Artichokes with Bagna Cauda
Photo by José Picayo


  • 3 heads of garlic
  • 1 2-ounce tin anchovy fillets
  • ½ cup extra-virgin olive oil
  • 3 tablespoons butter
  • 6 large artichokes

Place 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. Squ...

View full recipe at Epicurious


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