Artichokes with Roasted Garlic-Wine Dip

Artichokes with Roasted Garlic-Wine Dip
Photo by Randy Mayor


  • Chopped fresh parsley (optional)
  • ¼ teaspoon kosher salt
  • 4 medium artichokes (about 3 1/2 pounds)
  • ½ cup dry white wine
  • 2 whole garlic heads
  • 1 cup organic vegetable broth (such as Swanson Certified Organic)
  • 1 tablespoon butter

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 le...

View full recipe at My Recipes


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