artichokes (don't let them sit, forgotten, in your fridge for a week...)
3 heads of garlic, cloves separated and skin kept on
3 tablespoons butter
1 2-ounce tin of anchovy fillets, drained and chopped
1/2 cup extra-virgin olive oil
1. To prepare the artichokes, cut off the top 1/2 inch or so of the whole artichoke. With kitchen scissors, trim the tip off of each leaf. Done! Easy!
2. Bring a large pot of salted water to boil, then add the artichokes. Boil for about 30 - 40 minutes, until they are tender and the outer leaves come right off.
3. Meanwhile, while the artichokes are boiling away, bring a small saucepan of water to boil and add the garlic cloves, boiling for about 20 minutes. Drain them and when they're cool enough to handle, squeeze out the garlic from their skin into a bowl. Mash into a paste.
4. Rinse out that saucepan, add butter and heat over medium. Add anchovies and mash around a bit. Then add garlic and olive oil. Stir occasionally and simmer over low heat for about 10 minutes. Season to taste with pepper.
Dip the base of the artichoke leaves in the hot bagna cauda and don't make yourself sick from eating too much.
This was originally posted at my blog, the crankin' kitchen!