Best 5 Artichokes Bagna Cauda Recipes

GRILLED ARTICHOKES WITH BAGNA CAUDA

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.

BAGNA CAUDA

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.

SPRING VEGETABLE BAGNA CAUDA

Steps:

• Wash the vegetables in a large bowl of cold water and blot dry. Trim the fennel of any stringy layers, and slice thinly crosswise. Peel the outer leaves of the artichokes to reveal the pale green hearts, and slice into thin wedges. Peel the carrots and slice lengthwise. Cut the cauliflower into thin slices, or break it up into small florets. Separate the leaves of the Belgian endive and radicchio or Treviso. Snap off and discard the tough bottom ends of the asparagus and slice the spears into quarters lengthwise. Cut the turnips and radishes into quarters, leaving the tops attached, or leave whole if they are small. Clean the spring onions and slice in half lengthwise. Sprinkle everything lightly with sea salt and arrange the vegetables on a platter, tossing them together to create a colorful display. Scatter the fava beans over the top.
• Rinse and fillet the anchovies. In a mortar, pound the garlic to a paste with a little salt and pepper. Add the anchovies and pound until roughly mashed. Warm the olive oil and butter over medium-low heat. Add half the anchovy mixture, the red wine vinegar, and lemon zest, and gently simmer for 2 minutes. Stir in the remaining anchovy mixture, taste for salt and pepper, and transfer the sauce to a warmed bowl or individual ramekins.

ARTICHOKES BAGNA CAUDA

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.

CRISPY ARTICHOKE HEARTS WITH CREAMY BAGNA CAUDA

Steps:

• Heat oven to 400°F. Line large cookie sheet with cooking parchment paper; set aside.
• In medium bowl, mix bread crumbs, cheese and 1 tablespoon melted butter; set aside.
• In large bowl, mix artichokes and egg. Shake excess egg from artichoke hearts; coat each artichoke heart in bread crumb mixture, pressing mixture lightly to adhere, and place 1 inch apart on cookie sheet. Discard leftover egg. Bake 15 to 18 minutes or until crispy and golden brown.
• Meanwhile, in 2-quart saucepan, place cream and garlic cloves; heat just to boiling over medium-high heat. Reduce heat; simmer 13 to 15 minutes, stirring frequently to prevent scorching or boiling over, or until cream has thickened and reduced by half (about 1 cup). Remove from heat; cool slightly.
• Meanwhile, in 2-quart saucepan, melt 2 tablespoons butter over medium-low heat. Add anchovies and pepper flakes; cook 2 to 3 minutes or until anchovies fall apart. Cool 5 minutes.
• When cool enough to handle, add cream mixture and butter mixture to blender. Cover; blend 20 to 30 seconds or until very smooth.
• In 2-quart saucepan, heat sauce just to a low simmer over medium-low heat, stirring constantly; do not boil. Pour into fondue pot or heatproof serving bowl, and keep warm over low heat. Bagna cauda sauce, like fondue, must be served over heat to maintain its smooth, creamy texture. Stir in lemon peel. Sprinkle with parsley, and serve with artichoke hearts. If sauce separates, stir until smooth.