Name: Artichokes with Bagna Cauda
Yield: Makes 6 servings
Ingredients: 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

Image may contain Plant Food Produce and Vegetable

Artichokes with Bagna CaudaJosé Picayo

Bagna cauda is a warm, garlicky dip traditionally served with raw vegetables. It hails from northwestern Italy's Piedmont region. In this version, the sauce is served with cooked artichokes. And dont be scared off by the three heads of garlic called for in this recipe. Simmering the garlic mellows its flavor significantly.

Test-Kitchen tips:

To separate garlic cloves quickly, place the head of garlic on a work surface, then push against the top or bottom of the head of garlic with the palm of your hand. Use scissors to cut off the tips of pointed artichoke leaves.

Recipe notes

See Related Recipes and Cooking Tips

44 Artichoke Recipes That Are Pure Art
The artichoke is a beautiful vegetable: let it shine with these recipes, from simply grilled to decadently stuffed.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Recipe notes

44 Artichoke Recipes That Are Pure Art