Giada poaches artichokes in wine and herbs before grilling them and serving them with a garlic-infused anchovy butter sauce!
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Giada De Laurentiis visits Italy to reconnect with her roots. Whether she’s digging into her family’s recipe book or sharing Italian culture with her daughter Jade, her trip is all about the bounty and beauty of Italy enjoyed with friends and family.
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Grilled Artichokes with Bagna Cauda
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Intermediate
Total: 35 min
Active: 30 min
Yield: 4 servings
Ingredients
Grilled Artichokes:
1 cup dry white wine
4 sprigs thyme
2 sprigs rosemary
1 bay leaf
Kosher salt
1 lemon, halved
2 artichokes, halved, outer leaves removed, tips trimmed, stems and bases peeled
1 tablespoon olive oil
Bagna Cauda:
1/4 cup olive oil
3 cloves garlic, smashed
1 teaspoon anchovy paste
3 tablespoons unsalted butter, cut into cubes
Kosher salt
Directions
For the grilled artichokes: In a medium Dutch oven, combine the white wine, thyme, rosemary, bay leaf, 1/2 teaspoon salt and 1 cup water. Squeeze in the juice from the lemon halves and then drop the lemon halves into the pot. With a small spoon, scoop out the furry choke from each of the artichoke halves.
Place the artichokes in the pot, cut-side down. Cover the pot and bring the poaching liquid to a simmer over medium-high heat; reduce the heat to medium low to maintain a gentle simmer. Poach the artichokes for 10 minutes, or until the tip of a paring knife slides in easily at the thickest point. Remove the artichokes to a wire rack to drain and cool slightly.
For the bagna cauda: Place a small saucepan over medium heat. Add the olive oil, garlic and anchovy paste to the hot pan and stir with a wooden spoon, mashing the anchovy paste into the oil. Cook for about 3 minutes, or until the garlic is fragrant and just beginning to toast. Stir in the butter, one piece at a time, until completely incorporated. Season with a pinch of salt. Keep warm over low heat.
To finish the grilled artichokes: Preheat a grill pan over medium-high heat. Drizzle the artichokes with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt.
Place the artichokes on the grill, cut-side down; grill until nicely browned, 4 minutes. Turn the artichokes and grill for another 2 minutes, pressing down gently for even browning.
Serve the artichokes with the bagna cauda on the side for dipping.
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Giada De Laurentiis’ Grilled Artichokes with Bagna Cauda | Giada in Italy | Food Network