E-Book:

19

Printed Book:

19

Artichokes with White Wine Garlic

Preheat the oven to 400 degrees F. Wrap both heads of garlic in tinfoil. Bake for 45 minutes, then let cool. Separate the garlic cloves, and peel. Discard the skins. Bring a soup pot, 2/3 full of water, to a boil. Cut stems off artichokes and remove bottom leaves. Trim 1/2 inch off the tops of the artichokes. Place artichokes, stem ends down, in the boiling water and reduce heat to medium. Cover and simmer for 40 minutes, then remove artichokes from the water. Place wine and half of the garlic in a small saucepan and bring it to a boil. Cook for 2 minutes, then add vegetable stock. Cook until liquid is reduced to1/2 cup, then let it cool for 10 minutes. Transfer the liquid to a blender. Add olive oil, salt and the remaining garlic. Blend until smooth. Garnish with parsley, and serve with the warm artichokes.

Ingredients:

1)

heads of garlic : 2

2)

medium artichokes : 4

3)

dry white wine : 0.5 cup

4)

low-sodium vegetable broth : 1 cup

5)

olive oil : 1 tablespoon

6)

sea salt : 0.25 teaspoon

7)

fresh parsley, chopped for garnish : 1

8)

:

9)

:

10)

:

11)

:

12)

:

13)

:

14)

:

15)

:

16)

:

17)

:

18)

:

19)

:

20)

:

21)

undefined: undefined undefined

22)

undefined: undefined undefined

23)

undefined: undefined undefined

24)

undefined: undefined undefined

25)

undefined: undefined undefined

26)

undefined: undefined undefined

27)

undefined: undefined undefined

28)

undefined: undefined undefined

29)

undefined: undefined undefined

30)

undefined: undefined undefined