-Tnuva-

A collection of favorite vegetarian recipes.

Artichokes with Roasted Garlic-Wine Dip (K-Dairy or Parve, Vegetarian or Vegan) June 14, 2014

Filed under: Uncategorized — kshrgirl @ 7:05 pm

Original Source

Ingredients

2 whole garlic heads
4 medium artichokes (about 3 1/2 pounds)
1/2 cup dry white wine
1 cup organic vegetable broth
1 tablespoon butter (or margarine)
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.

4 servings (serving size: 1 artichoke and 3 tablespoons dip)

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