Artichokes with Bagna Cauda

Ingredients

• 2 ounce anchovy fillets drained chopped canned tinned
• 6 large artichokes trimmed
• 3 tablespoons butter 
• 3 heads garlic skinless separated unpeeled (but cloves left )
• 0.5 cup olive oil extra-virgin

Equipment

• bowl
• pot
• ramekin
• kitchen scissors

Directions

1. Place unpeeled garlic cloves in smallsaucepan.
2. Add enough water to cover garliccloves by 1 inch. Bring to boil; reduce heatto medium-low, cover, and simmer untilgarlic is tender, about 25 minutes.
3. Drain;transfer to plate. Chill garlic cloves untilcool enough to handle, about 10 minutes.Squeeze garlic cloves from peel and placecloves in small bowl. Using fork, mash garliccloves until smooth.
4. Melt butter in heavy small saucepanover medium heat.
5. Add anchovies and sauté1 minute.
6. Add mashed garlic and oil. Simmerover low heat 10 minutes to allow flavors toblend, stirring occasionally. Season to tastewith salt and pepper. DO AHEAD: Can be made1 hour ahead.
7. Let stand at room temperature.Rewarm before serving, stirring occasionally(bagna cauda will separate when served).
8. Add artichokes to large pot of boilingsalted water. Cover and cook until justtender when pierced through stem withfork, turning occasionally, 30 to 40 minutes,depending on size of artichokes.
9. Drain.
10. Place 1 hot artichoke on each of 6plates. Divide bagna cauda among smallbowls or ramekins.
11. Serve artichokes withwarm bagna cauda.
12. To separate garliccloves quickly, place the head of garlic ona work surface, then push against the topor bottom of the head of garlic with thepalm of your hand. Use scissors to cut offthe tips of pointed artichoke leaves.
13. Per serving: 270.3 kcal calories,
14. 9 % calories from fat, 22.5 g fat,
15. 0 g saturated fat,
16. 7 mg cholesterol,
17. 6 g carbohydrates,
18. 3 g total sugars,
19. 7 g net carbohydrates,
20. Bon Appétit