Subject: Artichokes with Roasted Garlic-Wine Dip
Content: Artichokes with Roasted Garlic-Wine Dip Photo: Randy Mayor; Styling: Jan Gautro Add the roasted garlic in two stages--half is cooked with wine and broth to soften the flavor, and the rest is added at the end for a more potent taste. If you plan to serve the remaining wine with this first course, choose a crisp, acidic pinot grigio or sauvignon blanc, which pair well with artichokes. Otherwise, any dry white will work for the sauce. Yield: 4 servings (serving size: 1 artichoke and 3 tablespoons dip) Ingredients 2 whole garlic heads 4 medium artichokes (about 3 1/2 pounds) 1/2 cup dry white wine 1 cup organic vegetable broth (such as Swanson Certified Organic) 1 tablespoon butter 1/4 teaspoon kosher salt Chopped fresh parsley (optional) Preparation 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. Nutritional Information Calories: 135 (21% from fat) Fat: 3.1g (sat 1.9g,mono 0.7g,poly 0.2g) Protein: 5.2g Carbohydrate: 19.8g Fiber: 7.2g Cholesterol: 8mg Iron: 1.9mg Sodium: 403mg Calcium: 84mg Gretchen Roberts, Cooking Light , JUNE 2007
VIEW FULL VERSION: Link