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Italian-Style Artichoke Dip




Source of Recipe


Cooking Pleasures, Dec 03/Jan 04






Recipe Introduction


This dip was inspired by bagna cauda, an oil-based anchovy and garlic dip from the Piedmont region of Italy. In this recipe, artichokes are cooked with olive oil, garlic and anchovies and then pureed with cream. Serve the dip with breadsticks and assorted vegetables, such as sweet bell pepper strips, fresh fennel slices, scallions, cauliflower florets and blanched broccoli florets.





List of Ingredients



• 1 (9 oz) pkg frozen artichoke hearts, thawed
  
• 1/2 cup olive oil
  
• 4 anchovies, rinsed, patted dry, minced
  
• 2 large garlic cloves, minced
  
• 1/2 cup heavy whipping cream
  
• 1/8 tsp cayenne pepper
  
• 1/4 tsp salt
  






Instructions



1. Place artichokes in fine mesh strainer. Drain, pressing out excess water. Finely chop in food processor or by hand.
   
2. Place artichokes, oil, anchovies, garlic, cream and cayenne pepper in small saucepan. Bring to a simmer over low heat; cook 5 minutes, stirring frequently. Remove from heat; stir in salt. Puree in food processor or blender. Serve warm or at room temperature. (Dip can be made up to 1 day ahead. Cover and refrigerate. Rewarm in microwave on medium 2 minutes or until hot.)
   






Final Comments


1 1/2 cups