Artichokes with Roasted Garlic-Wine Dip

Ingredients

• 3.5 pounds artichokes 
• 1 tablespoon butter 
• 0.5 cup wine dry white
• 2  garlic clove whole
• 0.3 teaspoon kosher salt 
• 1 cup vegetable stock organic (such as Swanson Certified )

Equipment

• frying pan
• sauce pan
• oven
• blender
• aluminum foil
• dutch oven

Directions

1. Preheat oven to 40
2. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil.
3. Bake at 400 for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
4. Cut off stems of artichokes, and remove bottom leaves. Trim about 1/2 inch from tops of artichokes.
5. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until a leaf near the center of each artichoke pulls out easily.
6. Remove artichokes from pan.
7. Combine half of garlic pulp and wine in a small saucepan; bring to a boil. Cook 2 minutes.
8. Add broth; cook until reduced to 1/2 cup (about 8 minutes).
9. Remove from heat; stir in butter and salt.
10. Pour mixture into a blender; add remaining half of garlic pulp.
11. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
12. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
13. Sprinkle dip with parsley, if desired.
14. Serve dip with warm artichokes.