Artichokes With Roasted Garlic-Wine Dip

Name: Artichokes With Roasted Garlic-Wine Dip
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 4 serving(s)
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)

Submitted by eLLe-ious

"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."

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Ready In:: 1hr 30mins
Ingredients:: 7
Serves:: 4

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)

directions

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.