Name: Artichokes with Bagna Cauda
Yield: Makes 6 servings
Ingredients: 3 heads of garlic, cloves separated, papery skin removed (but cloves left unpeeled); 3 tablespoons butter; 1 2-ounce tin anchovy fillets, drained, anchovies chopped; 1/2 cup extra-virgin olive oil; 6 large artichokes, stems trimmed, top 3/4 inch removed, tips of remaining leaves trimmed

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Artichokes with Bagna CaudaJosé Picayo

Bagna cauda is a warm, garlicky dip traditionally served with raw vegetables. It hails from northwestern Italy's Piedmont region. In this version, the sauce is served with cooked artichokes. And dont be scared off by the three heads of garlic called for in this recipe. Simmering the garlic mellows its flavor significantly.

Test-Kitchen tips:

To separate garlic cloves quickly, place the head of garlic on a work surface, then push against the top or bottom of the head of garlic with the palm of your hand. Use scissors to cut off the tips of pointed artichoke leaves.

Recipe notes

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