Steamed Artichokes with Bagna Cauda

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Artichokes can be prepared and eaten in 1000 different ways, but this is one of our favourites. Dom and Joanne shared a handy video explainer of them making this exact dish to our Instagram page. Check it out here https://www.instagram.com/reel/C8LRDRZol6P/?igsh=MTM1MWtnZ2R0eDFtOA==

Some notes on produce:

  • Artichoke have a limited season, running from winter through spring. The best varieties are available towards the back end of the season, when the so called “non-hybrid” artichoke varieties are available. These are a little scruffy-looking, but have the best flavour, and very limited “choke” (the fluffy centre around the artichoke heart, which normally needs removing)
  • Prepping artichokes can seem laborious, but practice makes it very quick and easy. Check out our Instagram page for some handy “how to” guides on prepping artichokes for cooking

 

Bagna Cauda

 

Ingredients

  • 25ml olive oil
  • 125g butter at room temp, chopped into chunks
  • 12 anchovy fillets
  • 5 garlic cloves, roughly chopped
  • 1 tbsp creme fraiche

 

Method

  • This sauce can be prepared earlier, or made while the artichokes steam (see below)
  • Process oil, butter, anchovies and garlic in a blender until smooth
  • Transfer to a saucepan and cook over low heat, stirring occasionally until garlic is soft and mixture starts to split
  • Allow to cool for a few minutes and then add creme fraiche, stirring to combine. Serve warm

 

Steamed Artichokes

 

Ingredients:

  • 2 tbsp olive oil
  • 4 cloves of garlic
  • 1 onion, roughly cut
  • 1 1/2 cups dry white wine
  • 4 artichoke, trimmed and prepared (see the video for tips on how to do this)

 

Method:

  • Prep the artichoke by peeling away outer leaves until they become pale-green/yellow. At that point, cut across the top of the petals, around 1 inch from the tip of the artichoke, and also cut away the stem, leaving around 2 inches. With a sharp knife or vegetable peeler, peel the outer layer of the stems, until the pale-green/white interior is visible (see the Instagram video for an easier demonstration of these steps). Set artichokes aside in cold water with a squeeze of lemon juice to avoid them discolouring
  • Meanwhile, sauté onions and garlic in a large, heavy-based saucepan, that will fir the artichokes snuggly inside, without too much room to spare
  • When onion is soft, place artichokes face-down on top of the onion and garlic mix and then add wine (wine should come up around 1/4 of the way up the side of the artichokes)
  • Cover with a cartouche (grease-proof paper laid over the top of the artichokes will do), and then place the lid on the pot and allow to simmer for around 30 mins, or until artichokes are tender
  • Serve warm, with Bagna Cauda sauce over the top