Summer Crudités With Bagna Cauda Recipes

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SUMMER CRUDITéS WITH BAGNA CAUDA RECIPE | BON APPéTIT

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2015-07-21 Step 1. Combine garlic and oil in a small saucepan and cook over low heat, shaking pan occasionally, until garlic is golden and very tender, …
From bonappetit.com
Servings 4
Estimated Reading Time 2 mins
Author Bon Appétit

Combine garlic and oil in a small saucepan and cook over low heat, shaking pan occasionally, until garlic is golden and very tender, 15–20 minutes. (Reduce heat if garlic is browning too quickly.) Using a slotted spoon, transfer to a cutting board and mash to a paste.
Add anchovies and walnuts to garlic oil and cook over medium heat, stirring occasionally, until anchovies disintegrate and walnuts are golden brown, 5–8 minutes. Remove from heat, stir in garlic paste, and season with salt and pepper. Transfer bagna cauda to a shallow dish.
Squeeze 3 lemon halves into a bowl of cold water. Working one at a time, remove several layers of tough outer leaves from artichokes to reveal tender light-green leaves. Trim stem and peel with a vegetable peeler. Cut off top third from artichokes, then halve lengthwise and transfer to lemon water.
Cook artichokes in a large pot of boiling salted water until a knife slides easily through outer leaves, 5–8 minutes. Using a slotted spoon, transfer to a bowl of ice water and let sit until cold, about 5 minutes. Drain and pat dry.

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