Best 5 Crispy Artichoke Hearts With Creamy Bagna Cauda Recipes

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**Crispy Artichoke Hearts with Creamy Bagna Cauda: A Delightful Combination of Crunchy and Creamy Goodness**

Indulge in a tantalizing culinary experience with our crispy artichoke hearts paired with a rich and creamy bagna cauda sauce. This exquisite dish offers a symphony of flavors and textures that will delight your palate. The artichoke hearts are delicately fried to achieve a crispy golden-brown exterior while maintaining a tender and succulent interior. Immerse them in the velvety bagna cauda, a luscious sauce made from anchovies, garlic, olive oil, and cream, for a harmonious blend of savory and creamy notes. Elevate your dining experience with this extraordinary appetizer or side dish, perfect for any occasion.

**Additional Featured Recipes:**

1. **Air Fryer Artichokes:** Discover a healthier alternative to fried artichoke hearts with this air fryer version. Enjoy crispy and flavorful artichokes without the added oil.

2. **Artichoke and Spinach Stuffed Mushrooms:** Elevate your next party platter with these delightful stuffed mushrooms filled with a savory mixture of artichokes, spinach, and cheese.

3. **Artichoke Pesto Pasta:** Treat yourself to a vibrant and flavorful pasta dish featuring a homemade artichoke pesto. The combination of artichokes, basil, pine nuts, and Parmesan creates a vibrant sauce that perfectly coats the pasta.

4. **Artichoke and Feta Dip:** Impress your guests with this creamy and tangy dip made with artichokes, feta cheese, and a blend of spices. Serve it with pita chips, crackers, or fresh vegetables for a delightful appetizer or snack.

Let's cook with our recipes!

CRISPY ARTICHOKE HEARTS WITH CREAMY BAGNA CAUDA



Crispy Artichoke Hearts with Creamy Bagna Cauda image

Dip crispy, cheesy artichoke hearts in a rich, creamy classic Italian sauce for a holiday starter that's out of this world!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h

Yield 18

Number Of Ingredients 12

1/2 cup Progresso™ plain panko crispy bread crumbs
1/4 cup shredded Parmesan cheese (1 oz)
1 tablespoon butter, melted
2 cans (14 oz each) Progresso™ artichoke hearts, drained, squeezed dry with paper towels
1 egg, beaten
1 1/2 cups heavy whipping cream
8 cloves garlic
2 tablespoons butter
4 flat anchovy filets packed in olive oil, drained and finely chopped
1/4 teaspoon red pepper flakes
1/4 teaspoon grated lemon peel
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 130, Carbohydrate 7 g, Cholesterol 45 mg, Fat 2, Fiber 3 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Appetizer, Sodium 170 mg, Sugar 1 g, TransFat 0 g

CRISPY ARTICHOKE HEARTS



Crispy Artichoke Hearts image

Provided by Katie Lee Biegel

Categories     appetizer

Time 40m

Yield about 20 pieces

Number Of Ingredients 8

Nonstick cooking spray, for the baking sheet, optional
14 round salted butter crackers
4 fresh basil leaves
2 tablespoons finely grated Parmesan cheese
1 tablespoon fresh flat-leaf parsley leaves
1/4 teaspoon garlic salt
One 24-ounce jar marinated quartered artichoke hearts, drained
Marinara sauce, for serving

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 WITH BAGNA CAUDA



Artichokes with Bagna Cauda image

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

3 heads of garlic, cloves separated, papery skin removed (but cloves left unpeeled)
3 tablespoons butter
1 2-ounce tin anchovy fillets, drained, anchovies chopped
1/2 cup extra-virgin olive oil
6 large artichokes, stems trimmed, top 3/4 inch removed, tips of remaining leaves trimmed

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.

GRILLED ARTICHOKES WITH BAGNA CAUDA



Grilled Artichokes with Bagna Cauda image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

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
1/4 cup olive oil
3 cloves garlic, smashed
1 teaspoon anchovy paste
3 tablespoons unsalted butter, cut into cubes
Kosher salt

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

ARTICHOKES BAGNA CAUDA



Artichokes Bagna Cauda image

Provided by Moira Hodgson

Categories     easy, quick, side dish

Time 55m

Yield 4 servings

Number Of Ingredients 8

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

Tips:

  • To ensure crispy artichoke hearts, use a large skillet or griddle to prevent overcrowding and achieve even cooking.
  • Don't overcrowd the pan when searing the artichoke hearts. Give them enough space to brown properly.
  • For a more intense flavor, marinate the artichoke hearts in a mixture of olive oil, lemon juice, garlic, and herbs before cooking.
  • If you don't have a grill, you can roast the artichoke hearts in the oven at 400°F for 20-25 minutes, or until they are tender and slightly browned.
  • For a creamy and flavorful bagna cauda, use a combination of high-quality olive oil, butter, garlic, and anchovies. Puree the anchovies and garlic together before adding them to the sauce to ensure a smooth texture.
  • Serve the crispy artichoke hearts immediately with the creamy bagna cauda for the best experience.

Conclusion:

Crispy artichoke hearts with creamy bagna cauda is a delicious and elegant appetizer that is perfect for any occasion. The crispy texture of the artichoke hearts pairs perfectly with the creamy and flavorful bagna cauda. This dish is sure to impress your guests and will leave them wanting more. So next time you're looking for a unique and flavorful appetizer, give this recipe a try. You won't be disappointed!

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