Artichokes With Roasted Garlic-Wine Dip

Add the roasted garlic in two stages--half is cooked with wine and broth to soften the flavor, and the rest is added at the end for a more potent taste.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 2  whole garlic heads
• 4  medium artichokes (about 3 1/2 pounds)
• 1⁄2 cup dry white wine
• 1  cup  organic vegetable broth (such as Swanson Certified Organic)
• 1  tablespoon butter
• 1⁄4 teaspoon kosher salt
•  chopped fresh parsley (optional)

Directions

1. Preheat oven to 400°.
2. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 400° for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
3. Cut off stems of artichokes, and remove bottom leaves. Trim about 1/2 inch from tops of artichokes. 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. Remove artichokes from pan.
4. Combine half of garlic pulp and wine in a small saucepan; bring to a boil. Cook 2 minutes. Add broth; cook until reduced to 1/2 cup (about 8 minutes). Remove from heat; stir in butter and salt. Pour mixture into a blender; add remaining half of garlic pulp. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Sprinkle dip with parsley, if desired. Serve dip with warm artichokes.