GRILLED ARTICHOKES WITH BAGNA CAUDA
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 266, Fat 26 grams, SaturatedFat 8 grams, Cholesterol 25 milligrams, Sodium 317 milligrams, Carbohydrate 8 grams, Fiber 4 grams, Protein 2 grams, Sugar 1 grams
CREAMY BAGNA CAUDA
Steps:
- Wash and prepare the vegetables several hours before using them. Cut vegetable into strips about 3 inches long and 1/2-inch wide. Place all the vegetables in ice water to crisp. NOTE: Remember, this is a dip for vegetables freshly picked at the peak. Use only the youngest, sweetest variety of them as possible, and before serving pat all the vegetables dry with a towel. In a large heavy saucepan over medium-high heat, add cream and garlic cloves; bring just to a boil, lower heat to medium, and cook, stirring constantly to prevent scorching or boiling over, approximately 15 minutes or untilthe cream has thickened and reduced by half (approximately 1 cup). Remove from heat and let cool slightly. In another saucepan, melt the butter (or olive oil). Mash anchovies with a fork and add to butter, along with cayenne pepper and parsley; cook until the anchovies dissolves into a paste, about 5 minutes. Put the reduced cream, garlic cloves, and anchovy mixture into a blender and purée until the mixture is very smooth. (The recipe may be made ahead to this point.) In a saucepan, reheat the Bagna Cauda at a very slow simmer, stirring constantly, but do not let it boil. Serve in warming dish over candle (a fondue pot works well). If sauce begins to separate while standing, a few turns with a whisk will bring it back together. Sauce may be made ahead and kept refrigerated in covered jar. To re-warm, place jar in cold water in a pan and gently raise the heat until mixture is liquid again. Dip vegetables into the Bagna Cauda (a fondue-style fork will help), holding a piece of bread under the vegetable after dipping. After dipping a few pieces, the bread will be fragrant with oil and delicious to eat. Makes 6 to 8 servings (1 1/2 cups).
ARTICHOKES WITH BAGNA CAUDA
Provided by Ivy Manning
Categories Garlic Appetizer High Fiber Dinner Artichoke Spring Party Simmer Boil Anchovy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Place unpeeled garlic cloves in small saucepan. Add enough water to cover garlic cloves by 1 inch. Bring to boil; reduce heat to medium-low, cover, and simmer until garlic is tender, about 25 minutes. Drain; transfer to plate. Chill garlic cloves until cool enough to handle, about 10 minutes. Squeeze garlic cloves from peel and place cloves in small bowl. Using fork, mash garlic cloves until smooth.
- Melt butter in heavy small saucepan over medium heat. Add anchovies and sauté 1 minute. Add mashed garlic and oil. Simmer over low heat 10 minutes to allow flavors to blend, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature. Rewarm before serving, stirring occasionally (bagna cauda will separate when served).
- Add artichokes to large pot of boiling salted water. Cover and cook until just tender when pierced through stem with fork, turning occasionally, 30 to 40 minutes, depending on size of artichokes. Drain.
- Place 1 hot artichoke on each of 6 plates. Divide bagna cauda among small bowls or ramekins. Serve artichokes with warm bagna cauda.
CRISPY ARTICHOKE HEARTS
Provided by Katie Lee Biegel
Categories appetizer
Time 40m
Yield about 20 pieces
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray or line with parchment paper.
- In a food processor, combine the crackers, basil, cheese, parsley and garlic salt and process to fine crumbs (the texture of breadcrumbs). Roll the artichoke hearts in the cracker crumb mixture and place on the prepared baking sheet.
- Bake until the cracker crumbs are golden brown, about 30 minutes. Arrange the artichokes on a serving platter with toothpicks. Serve with marinara sauce for dipping, if desired.
ARTICHOKES BAGNA CAUDA
Provided by Moira Hodgson
Categories easy, quick, side dish
Time 55m
Yield 4 servings
Number Of Ingredients 8
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
CREAMY BAGNA CAUDA
Creamy version of a classic Italian vegetable dip. Great for a fondue pot. Serve with bread cubes or bite size vegetables.
Provided by papergoddess
Categories Vegetable
Time 10m
Yield 4 1/2 cups dip
Number Of Ingredients 5
Steps:
- Saute garlic in butter until light brown but NOT SCORCHED.
- Add anchovy filets, then cream.
- Hold out about 1/2 cup cream and combine with cornstarch.
- Stir thickener into mixture.
- Bring to a SIMMER but DO NOT BOIL.
- Stir constantly until thickened.
- You can place this in a fondue pot and serve with small, bite size assorted veggies or bread cubes.
- Some suggestions are carrot slices, artichoke hearts, cherry tomatoes, celery slices, cabbage leaves, Belgian Endive, broccoli florets, etc.
- Guests can dip their choice into the warm sauce.
Nutrition Facts : Calories 1496.6, Fat 153.5, SaturatedFat 95.1, Cholesterol 506.4, Sodium 1699.8, Carbohydrate 20.8, Fiber 0.9, Sugar 0.7, Protein 16.3
SUMMER CRUDITéS WITH BAGNA CAUDA
Categories Kid-Friendly Walnut Artichoke Celery Fennel Carrot Radish Anchovy Bon Appétit Small Plates
Yield 4 Servings
Number Of Ingredients 15
Steps:
- Combine garlic and oil in a small saucepan and cook over low heat, shaking pan occasionally, until garlic is golden and very tender, 15-20 minutes. (Reduce heat if garlic is browning too quickly.) Using a slotted spoon, transfer to a cutting board and mash to a paste.
- Add anchovies and walnuts to garlic oil and cook over medium heat, stirring occasionally, until anchovies disintegrate and walnuts are golden brown, 5-8 minutes. Remove from heat, stir in garlic paste, and season with salt and pepper. Transfer bagna cauda to a shallow dish.
- Squeeze 3 lemon halves into a bowl of cold water. Working one at a time, remove several layers of tough outer leaves from artichokes to reveal tender light-green leaves. Trim stem and peel with a vegetable peeler. Cut off top third from artichokes, then halve lengthwise and transfer to lemon water.
- Cook artichokes in a large pot of boiling salted water until a knife slides easily through outer leaves, 5-8 minutes. Using a slotted spoon, transfer to a bowl of ice water and let sit until cold, about 5 minutes. Drain and pat dry.
- Meanwhile, return water in pot to a boil and cook eggs 8 minutes. Drain and transfer eggs to a fresh bowl of ice water; let sit until cold, about 5 minutes. Drain, peel, then cut in half.
- Arrange eggs and all vegetables on a platter. Season with salt and pepper and squeeze remaining lemon half over. Serve with bagna cauda for dipping.
BAGNA CAUDA
Ever since a family friend introduced us to this Italian dip, we have made it a tradition on New Year's Eve. You have to really like garlic to enjoy this. I have heard that some people omit the cream and substitute olive oil also. Serve with crusty Italian bread, raw cabbage wedges, lettuce, bread sticks or crackers.
Provided by Julie P.
Categories Appetizers and Snacks Seafood
Time 2h50m
Yield 12
Number Of Ingredients 4
Steps:
- Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until tender. Reduce heat to low. Mix in anchovy filets and heavy cream. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours.
- Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 1.9 g, Cholesterol 81.1 mg, Fat 23.1 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 14.2 g, Sodium 345.1 mg, Sugar 0.1 g
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