ARTICHOKES BAGNA CAUDA

Artichokes Bagna Cauda image

Provided by Moira Hodgson

Time 55m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 globe artichokes
Juice 1/2 lemon
3/4 cup olive oil
1 tablespoon unsalted butter
1 clove garlic, minced (green part removed)
6 anchovy fillets, chopped
3 tablespoon Italian parsley, chopped
Freshly ground pepper to tast

Steps:

Trim the stalks from the artichokes. Place three inches water in a large pot (do not use aluminum) and add the lemon juice. Simmer the artichokes until done (about 30 minutes). Drain upside down and serve at room temperature.
Meanwhile, make the sauce. Heat the olive oil in a small pan and add the butter. When it has melted, add the garlic and saute for one to two minutes. Do not allow it to brown. Add the anchovies and cook over low heat, stirring constantly, until they have reduced to a paste. Add the parsley and pepper and cool.
Serve the sauce on the side with the artichokes, using it as a dip.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 35 grams, Carbohydrate 6 grams, Fat 44 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 264 milligrams, Sugar 1 gram, TransFat 0 grams